Parsnip and Celery Root Soup Recipe

Parsnip and Celery Root Soup Recipe
Staff Writer

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


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.


Calories per serving:

11 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 0g 0%
  • Carbs 2g 1%
  • Saturated 0g 0%
  • Fiber 0g 2%
  • Sugars 0g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 1%
  • Sodium 26mg 1%
  • Calcium 11mg 1%
  • Magnesium 5mg 1%
  • Potassium 78mg 2%
  • Iron 0mg 1%
  • Zinc 0mg 1%
  • Phosphorus 30mg 4%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 2µg 1%
  • Vitamin E 0mg 0%
  • Vitamin K 11µg 13%
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