Passover Parsnip and Celery Root Soup

Publish date:
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.