Last Updated on April 10, 2021 by Chef Mireille
Celeriac Parsnip soup is both Vegan and Gluten Free, made super flavorful by the simple addition of a few herbs and spices.
Both celeriac and parsnip are used a lot in European cuisine, but non existent in Africa, Asia, Latin America and the Caribbean. Even here in America, they are under used. Parsnips are a little more common than celery root/celeriac, which I usually have to go to an Eastern European market to find unless I want to pay the ridiculous prices at Whole Foods or other gourmet chains like Food Emporium. I’m lucky to have a large European market just 15 minutes from my house.
I like both of these vegetables a lot. If you grate celery root, you can make a delicious slaw with it, as long as you have a dressing that has some vinegar in it to soften it. It also makes a great mash when combined with potatoes.
Parsnip puree is absolutely delicious. Just boil until very soft and puree. Virtually no additional seasoning will be necessary because of the natural sweetness.
Here is a delicious soup with these two under used vegetables that is both vegan and gluten free. The creamy and luscious texture is achieved with the addition of coconut milk.
Looking for some other Vegetarian Soups? Check these out!
Vegetarian Soups
- Amaranth Cauliflower Soup
- Black Eyed Pea Soup
- Lentil Soup
- Creamy Vegetable Soup
- Locro de Papa – Ecuadorian Potato Cheese Soup
- Coconut Milk Bean Soup
- Escarole Bean Soup
- Kale Chickpea Soup
- Broccoli Mushroom Soup
- Plantain Peanut Soup
- Spinach Chickpea Soup
- Tomato Chayote Soup
- Plantain Corn Soup
- Chickpea Okra Ground Provision Soup
- Moroccan Creamy Tomato Soup
- Butternut Squash Pesto Soup
- Tomato Chickpea Soup
WOW – for someone whose not Vegetarian, I sure do make a lot of Vegetarian Soups, but it’s a great way to start a meal or have as a main course with crusty bread on #MeatlessMonday
Vegetable Soups also usually come together quick and easy so they are great when you are low on time! If you notice, most of my soups also include chickpeas or lentils, so you are not missing out on any protein with these Vegetarian Soups!
HOW TO MAKE PARSNIP SOUP WITH CELERY ROOT
Celeriac Parsnip Soup
Ingredients
- 1 pound celeriac/celery root weight after peeling, chopped
- 1 1/4 pounds parsnip chopped
- 1 tablespoon oil
- 2 cloves garlic finely chopped
- 1 red onion finely chopped
- 1 tablespoon ginger grated
- 1 tablespoon paprika
- 1 teaspoon dried tarragon
- 1/4 teaspoon cayenne pepper
- 1 13.5 oz. can coconut milk
- 6 3/4 cups water
- Salt to taste
- 2 tablespoons parsley finely chopped
Instructions
- Heat oil. Add onion, garlic and ginger. Saute for a few minutes until softened.
- Add celeriac, parsnip and 6 cups of the water. Bring to a boil. Reduce to a high simmer and cook for 30 minutes, until vegetables are cooked through. Remove from heat. Using an immersion blender, puree well.
- Return to heat and add coconut milk, remaining water and the rest of the ingredients. Cook for another 5 minutes on low heat.
- Serve warm.
I don't use either of these veggies as much as I should because I am always happy when I do. This soup looks creamy and yummy–I love all of the flavors you have in here. Thanks for sharing it with Souper Sundays. 😉
I like both celeriac and parsnip, so I am sure I would love a bowl of your soup. I agree with Deb: all the flavors make this an enticing soup.
I happen to love celery root. Paired with the parsnip, this soup sounds delicious. Homemade soup is so good, and this is perfect for a chilly day. Comfort food at it’s best.
thank you and I also love it and so happy not it’s becoming a little more easier to find
Must be a filling soup.Never tried parsnip in my cooking.
it has such a natural sweetness to it – it’s wonderful – even sweeter than carrots
All the spices and that coconut milk would definitely make this an amazing soup to drink!
yes this simple puree of veg is so delicious simply enhanced with spices and herbs
That is so interesting, I didn’t know it wasn’t that common in such a large part of the world. I am Norwegian, and it is the dirt cheap vegetable. And butternut and avocado is super expensive here! Looks like a wonderful and hearty soup though, hope people will try it even though the ingredients are a little harder to find!
like all produce, its regional and it just depends whether the veg is grown there or not. Thankfully it is becoming a little easier to find but still not a common item to be found in every supermarket. I love the flavor of it.
This looks like the perfect addition to meatless mondays. The flavors look anything but simple and are sure to please my crowd!
though the ingredients are simple, it’s amazing how a few spices can transform the simple into the spectacular
Mir, you surely have a huge list of soups, and this one looks so creamy and filling! Must have made a great dinner. I haven’t used either of the vegetables as I haven’t seen these in our market.
well though the taste won’t be quite the same for the same consistency you can use potatoes and turnips and I think you would get another creamy soup just as delicious!
We don’t get these ingredients here, so I couldn’t even guess the flavour. But the soup looks delicious Mir.
its so sad some foods are still so regional. as much as the internet has made our world smaller, there are still some limitations.
I have made celeraic soup once but made it quite simple. I would love to try your version of adding coonunt milk , ginger and paprika. It sure is yum.
yes the spices and creaminess that the coconut milk brings definitely elevates the flavor and texture
I love parsnips but don’t eat celery root much. But, I love creamy vegetarian soups made with coconut milk and spices! Need to give this soup a try!
I am sure you will enjoy it – It has an amazing texture!
I have not used both of the veggies but the soup sounds flavorful.
they each have very distinct but equally delicious flavors – I am sure you would find many uses with them
That soup sounds absolutely hearty and comforting. I’ve cooked with celeriac – will have to try it out some time. Adding coconut milk must have made the soup creamy and delicious.
yes the different flavors of the two vegetables balance each other out well
Wow!! That Soup looks so awesome. And yeah its really a long list of soups..I should definitely try some of these.
yes if you are a soup lover I am sure you will love many of these soups
I love that this has coconut milk in it! Plus, the parsnips? it sounds so yummy! Perfect for fall ??
yes it’s a great way to use up seasonal produce!
I never used parnsip in my cooking. New veggie and dish for me. But the soup sounds interesting and tasty.
its a veggie which is naturally sweet and so super #kidfriendly
Many underestimate how delicious parsnips can be, I use them for soups too but I add potatoes, both pair very nicely. My grandson loves it. I need to try your version like the fact that it has ginger.
I often do a mash with either parsnip and potato or celery root and potato. They are both great!
This is such a great root vegetable recipe. Yes I totally agree that both are very underused.
yes and they both have unique but distinct flavors
Soup looks quite a filling, thick and creamy. Since I haven’t encountered these veggies, so have no idea of taste
it is nice and creamy and hope you can get access to these veggies soon
Love parsnip in soup, but never combined with celeriac, am sure both this combo works tremendous for making some warm comforting bowl of soup. Lovely healthy soup there.
it’s a great balance of flavors. You should try them together next time