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Parsnip Soup with Celery Root (and Herbes de Provence)

parsnip soup

Hearty and healthy, this comforting parsnip soup with celery is the perfect meal to warm up after a cold day out.

Ingredients

Scale
  • 1 thumb size ginger (peeled and finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 4 parsnips (peeled and chopped bite size (about 44 1/2 cups))
  • 1 1/2 cup celery root (peeled and chopped bite size)
  • 1 medium carrot (peeled and chopped bite size)
  • 2 cups green cabbage (roughly chopped)
  • 8 cups organic vegetable broth (or chicken broth)
  • 1 bouquet of Herbes de Provence
  • water

Instructions

  1. Put olive oil, butter, garlic and ginger in a large pot over medium high heat and cook for 1 minute.
  2. Add cabbage and cook for 3 minutes, until cabbage softens.
  3. Add parsnips, celery root and carrots and cook for 3 minutes.
  4. Add chicken or vegetable broth and bouquet of Herbes de Provence.
  5. Bring to boil, lower, cover and simmer for 30 minutes. Turn the heat off and remove bouquet of Herbes de Provence.
  6. Use an immersion blender and blend until smooth like a puree. Alternatively, you can use a regular blender and blend the soup in batches. Season with salt and pepper and serve.

Notes

You can add water if you find the texture of the soup too thick. Refrigerate the leftovers, the soup will keep for 3-4 days.

Nutrition

Keywords: recipe, appetizer, vegetarian, gluten-free

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