Celeriac Parsnip Soup
A comforting soup highlights the rich, earthy flavors of roasted celeriac and parsnips.
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Instructions
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Preheat the oven to 400 F.
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Toss the celeriac and parsnip with olive oil, then arrange on a baking sheet and roast for 35 to 45 minutes, stirring once, until tender and golden brown.
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Transfer the roasted vegetables to a large stockpot.
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Add stock, bay leaf, salt, and black pepper to the pot; bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.
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Discard the bay leaf, then process the soup in a blender until smooth.
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Serve the soup hot, garnished with pistou.
Nutritional Info (per serving)
Calories:
203 kcal
Carbohydrate:
17 g
Cholesterol:
12 mg
Fiber:
3 g
Protein:
5 g
Saturated Fat:
3 g
Sodium:
974 mg
Sugar:
5 g
Fat:
13 g
Unsaturated Fat:
0 g