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Passover Parsnip and Celery Root Soup

parsnip and celery root soup

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 cream cheese for a silky rich meal or starter.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 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 broth
  • 1/2 cup Temp Tee Whipped Cream Cheese
  • 2 teaspoon kosher salt
  • 1/2 apple, thinly sliced into matchsticks
  • Freshly ground black pepper


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 cream cheese and salt. Garnish with sliced apple and pepper.