Roasted Celeriac Soup Recipes

CELERIAC PARSNIP SOUP

Celeriac Parsnip Soup image

This celeriac parsnip soup recipe features roasted celeriac and parsnips. Roasted celeriac parsnip soup recipe.

Provided by Rebecca Franklin

Categories Dinner Lunch Soup

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups cubed celeriac root
3 cups chopped parsnip
2 tablespoons olive oil
5 cups vegetable stock
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black black pepper
Garnish: pistou

Steps:

Gather the ingredients. Preheat the oven to 400 F.
Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot .
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
Reduce the heat, and simmer the soup for 15 minutes.
Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
Serve the soup hot, drizzled with pistou as a garnish.

Nutrition Facts : Calories 203 kcal, Carbohydrate 17 g, Cholesterol 12 mg, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 974 mg, Sugar 5 g, Fat 13 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

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