Celebrate the winter harvest with this vegetarian celeriac and parsnip soup! It’s an easy recipe seasoned with maple syrup, finished with milk (vegan option included), and topped with fried sage and crispy parsnip peels.
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There are two things that best represent my kitchen in a Minnesota winter: soups and root vegetables! I love making soups from seasonal produce, especially lesser known options like the ingredients in this celeriac and parsnip soup.
A bowl of vegetable soup is a great way to keep up with your veggie intake in the frigid weather. I’m sure I’m not alone in my dislike of cold veggie recipes when it’s below freezing. Soup is much more palatable and comforting to sip on while the wind whips outside.
This soup recipe is incredibly simple, made with the namesake veggies, some onion and garlic, a liter of vegetable broth, and a touch of maple syrup to bring out the sweetness of the parsnips. I added whole milk at the end to boost the creaminess, but you can feel free to leave this out or substitute with a plant-based option.
For a fun topping, fry up some sage leaves while your soup is simmering! You should also save the peels from your parsnips and do the same. The added crunch from both of these things is a real treat.
How to Make Celeriac and Parsnip Soup
Here’s a preview of the process for making soup from celeriac (AKA celery root) and parsnips. The full ingredients list and instructions are in the recipe card at the end of the post.
- Prep the veggies. Peel the celeriac with a paring knife and cut into cubes. Use a swivel peeler to remove the parsnip peels and set them aside for later use. Cut the parsnips into 1-inch coins. Dice an onion and mince some cloves of garlic.
- Cook the veggies. In a soup pot, warm olive oil and add the onion. Cook for a few minutes until fragrant, then stir in the garlic, salt and pepper. After a couple more minutes, add the chopped celeriac and parsnips with the maple syrup. Pour in the vegetable broth and increase heat to bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes.
- Meanwhile, prep the toppings. Heat some olive oil in a skillet and add the sage leaves. Fry for 30 to 60 seconds until crispy. Carefully remove the leaves and put them on a plate lined with a paper towel. Fry the parsnip peels until crispy in the same skillet.
- Blend the soup. Turn off the heat. Use an immersion (handheld) blender to puree the celeriac and parsnip soup. Stir in some whole milk, cream, or a plant-based milk option if desired.
Expert Tips
- You can use frozen or fresh parsnips for this recipe. You don’t need to thaw the frozen parsnips before adding them to the pot. For more tips on freezing parsnips, check out my post on How to Freeze Parsnips.
- You can use an immersion (handheld) blender or an upright blender to blend celeriac and parsnip soup. When using an upright blender, blend in batches and do not fill it all the way to the top. Be sure to leave a side of the lid cracked or remove the center plastic piece from the lid and cover it with a dish towel to let steam escape while blending. Transfer the blended soup to a large bowl so that you can repeat the process until everything is blended.
- To make this recipe vegan, omit the whole milk or substitute a plant-based option. Oat or almond milk would work well.
- Leftovers will keep in an airtight container in the fridge for 3 to 5 days. Reheat in a saucepan on the stove over medium heat, stirring frequently, until warmed through. You can also reheat the soup in the microwave if needed.
- To freeze this soup, let it cool completely then transfer to freezer-safe containers. Leave about an inch of headspace to allow the soup to expand while freezing. It should last for 3 months in the freezer. Reheat from frozen in a soup pot or saucepan on the stove or let it thaw in the fridge overnight first.
Serving Ideas
Serve celeriac and parsnip soup with fried sage and crispy parsnip peels. A piece of crunchy, buttered bread is a great addition! For a main dish to serve with this soup, see the Mini Vegetarian Pot Pies, Lentil Risotto with Collard Greens, Lemony Fennel Lentil Salad, or Spinach Feta Salmon Burgers. It also pairs well with baked fish or pork tenderloin or chops.
More Healthy Soup Recipes
Love this vegetarian soup recipe? Check out some of my other healthy soups while you’re here:
- Fennel and Leek Soup with Potatoes
- Roasted Parsnip and Pear Soup
- Vegan Cauliflower and Parsnip Soup
- Celeriac and Apple Soup with Crispy Chickpeas
- Carrot and Celery Soup with Thyme Pecan Crumble
- Broccoli Soup with Potatoes and Peas
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Celeriac and Parsnip Soup
Ingredients
- 3 tablespoons extra virgin olive oil - divided
- 1 yellow onion - diced
- 3 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups sliced parsnips - about 1 pound
- 2.5 cups diced celeriac - about 1 pound
- 1 tablespoon maple syrup - optional
- 4 cups vegetable broth
- 12 sage leaves
- Parsnip peels - save them from the parsnips you use
- ½ cup whole milk - omit or sub plant-based milk for vegan option
Instructions
- When preparing the veggies for this recipe, peel the parsnips with a swivel peeler and save the peels for later use. Peel the celeriac with a paring knife before dicing.
- Warm a tablespoon of olive oil in a soup pot over medium heat. Add the diced onion and cook for a few minutes until fragrant. Stir in the garlic, salt, and pepper and cook for a few more minutes.
- Add the parsnips, celeriac, and maple syrup (if using) to the pot. Pour in the vegetable broth, and increase heat to bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes until the veggies are tender.
- In the meantime, heat the rest of the olive oil in a skillet over medium heat. Once warm, add the sage leaves in a single layer. Let them fry for 30 to 60 seconds until crispy. Transfer them from the pan to a plate lined with a paper towel. Add the parsnip peels to the skillet and cook for a few minutes until crispy. Transfer to the plate with the sage.
- When the soup is finished cooking, turn off the heat. Blend it with an immersion (handheld) blender until smooth. See notes for instructions on using an upright blender. Stir in the whole milk.
- Ladle the soup into bowls, and top with the crispy sage and parsnip peels. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
- If you don’t have an immersion blender, blend the soup in batches in an upright blender. Do not fill it all the way to the top. Leave the lid cracked or remove the plastic center from the lid and cover it with a dish towel to let steam escape while blending. Pour the blended soup into a large bowl so you can repeat the process to blend the whole soup.
- Leftovers will last for 3 to 5 days in an airtight container in the fridge. Reheat in a saucepan or in the microwave.
- To freeze, let the soup cool before transferring to freezer-safe containers. Leave an inch of headspace in case the soup expands while freezing. Let the soup thaw in the fridge before reheating or just reheat from frozen. It should last for up to 3 months in the freezer.
Nutrition
Happy soup season! – Lizzie
Joy T
This was easy to make and delicious. Enjoyed the parsnip and sage crisps as a topping. Nice and chewy. Added a bit of maple syrup to those when sautéing, which brought out the sweet parsnip flavor nicely. Thanks for a lovely recipe.
Lizzie Streit, MS, RDN
Hi Joy, I’m thrilled that you enjoyed this recipe! I bet the maple syrup was a great addition. Thanks so much for your 5-star review!
Robin Cassel
I found this recipe after getting celeriac and parsnips in my weekly CSA box. I have to admit I was a bit “skeptical” and with no reviews to read first I wasn’t particularly enthusiastic but gave it a try anyway. Wow! This soup is absolutely delicious. I followed the recipe almost exactly, except for substituting low-sodium chicken broth for the vegetable broth, and I used oat milk instead of whole milk. It’s a simple recipe, and the fried sage and parsnip peelings made it feel very gourmet. Everyone in my house loved it, and I will definitely add this to my “winter soup” rotation. Yum!
Lizzie Streit, MS, RDN
Hi Robin, I’m so thrilled to hear that you and your family enjoyed this soup! Thank you so much for leaving a rating and review. As you know, they are so helpful to have so other readers can have a better idea of the recipe before they try it!