Potato, Parsnip, and Celeriac Root Vegetable Soup

Potato, Parsnip, and Celeriac Root Vegetable Soup

Danielle Kartes
Food Blogger
Rustic Joyful Food

Yield: 4 Servings



  1. Combine all the ingredients except the heavy cream and garnishes in a large stock pot.
  2. Simmer for about 45 minutes on medium-high heat until all the veggies are tender and perhaps even falling apart.
  3. Taste for seasoning; adjust.
  4. Remove the soup from the heat. Use an immersion blender to gently pulse the soup until it's your desired consistency (I prefer thicker soup). Feel free to use a blender if that's what you have on had, but be very careful.
  5. Just before serving, swirl the cream into the soup, but do not mix it fully; the remnants of cream swirls look lovely.
  6. Garnish with more pepper, pan roasted mushrooms, bread crumbs, or pepitas.