Root vegetables are wonderful in the fall and lend themselves to all kinds of cooking methods that bring out their natural sweetness. This soup combines a few favorite root vegetables and heavy cream for a silky rich meal or starter.
Parsnip and Celery Root Soup
Servings
8 Servings
Ingredients
- 2 tablespoon olive oil
- 2 cup parsnips peeled and cut into ½-inch cubes
- 1 small celery root peeled and cut into ½-inch cubes
- 2 carrots peeled and cut into ½-inch cubes
- 1 small onion chopped
- 5 cup vegetables stock
- 1/2 cup heavy cream
- 2 teaspoon kosher salt
- 1/2 apple thinly sliced into matchsticks
- Freshly ground black pepper
Instructions
- In a large saucepan, heat olive oil over medium high heat. Add parsnips, celery root, carrots and onion and sauté for 8-10 minutes. Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.
- Puree using an immersion blender or in a blender being careful to let the steam escape. Return to the pot and stir in heavy cream and salt. Garnish with sliced apple and pepper.
Coconut milk is the best heavy cream sub but it does have a strong flavor so if you don’t like that you can try any dairy free milk.
I’d like to make the parsnip and celery root soup parve. What can I use in place of the heavy cream?
To make this parve, what can I use to replace the heavy cream?
My kind of soup.
its clear vegetable broth — you can follow the link Tamar provided to make your own or use a boxed broth I like Manischewitz or a broth powder dissolved in boiling water.
Make your own with this recipe – http://www.joyofkosher.com/recipes/homemade-vegetable-stock/
what is vegetables stock