Parsnip and Celery Root Soup Recipe


Nutrition

Cal/Serving: 11
Daily Value: 1%
Servings: 6

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs2g1%
Fiber0g2%
Sugars0g0%
Protein0g1%
Sodium26mg1%
Calcium11mg1%
Magnesium5mg1%
Potassium78mg2%
Iron0mg1%
Zinc0mg1%
Vitamin C2mg3%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)2µg1%
Vitamin E0mg0%
Vitamin K11µg13%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Parsnips
Courtesy of Strife

A wonderful fall harvest soup from Chef Lee Skawinski. Slightly sweet parsnips are pureed together with celery root, onion, and fennel, and then pasta is added before serving. This can be served both as an appetizer or a main dish, when served with a hearty salad and loaf of bread. - Allison Beck

3.4
Ratings40

INGREDIENTS

1 celery root, peeled and chopped into large dice

3 large parsnips, peeled and chopped into large dice

1 Vidalia onion, chopped into large dice

1 head of fennel, chopped into large dice

3 cloves garlic, peeled

1 bay leaf

Vegetable stock

Salt and pepper

1 cup Parmigiano Reggiano, grated

1 cup Fregola pasta, cooked according to package instructions

Olive oil

DIRECTIONS

Place celery root, parsnips, onion, fennel, garlic and bay leaf in a stock pot. Cover with vegetable stock and simmer for one hour. Remove from heat and let rest for ½ hour.

 

Transfer to a blender and puree. Season to taste with salt and pepper, stir in Parmigiano, and chill overnight.

 

To serve, reheat soup in a saucepan over medium heat. Add 1 cup cooked Fregola pasta. Check seasoning and ladle into heated serving bowls. Drizzle some olive oil on top for garnish.

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human