Cream of Parsnip and Celeriac Soup

Cream of Celeriac and Parsnip Soup

I initially bought a celeriac thinking I would make a puree to have with a meat dish, but then got to thinking what else I could do with it. I had a good supply of parsnips in the fridge and this is the end result It is quite a light soup, both in texture and flavour, with the two stars of the show complementing each other, and while I have called it “Cream of”, there is actually no dairy in the recipe – it is not necessary, and I think it would ruin the taste of the soup. It went perfectly with my gluten free goats cheese and rosemary pull-apart.


  • 200g parsnip, peeled and diced
  • 350g celeriac, peeled and diced
  • 50g shallot, finely diced
  • 1 ltr chicken stock
  • The soft end of a sprig of rosemary (approx 5cm)
  • ¼ tsp freshly ground white pepper
  • 2 tbs butter
  • Sea salt


  1. Melt the butter in a largish saucepan, over a gentle heat.
  2. Add the shallots and sauté until they begin to soften, but not brown.
  3. Add the parsnip and celeriac, put the lid on and sauté over gentle heat for approx five minutes, stirring occasionally.
  4. Pour in the stock and add the white pepper and rosemary sprig, bring to the boil and then reduce heat and simmer until the vegetables are tender, approximately 30 minutes.
  5. Adjust seasoning, and remove from heat.
  6. Remove the rosemary sprig and then puree the soup in a food processor or using a stick blender.
  7. Serve hot.


  • Celeriac has a tendency to discolour once peeled, if you are not using it straight away, you can put it into a bowl of water with a squeeze of lemon juice added.
  • I have garnished my soup with parsnip chips, made by simply cutting very thin slices of parsnip (you could use a potato peeler or mandolin for this), then frying. I have also added very small dollops of soft goats cheese.
  • If pureeing your soup in a food processor or blender, allow it to cool a little before doing so.


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