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Parsnip and Celery Root Soup


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Parsnip and Celery Root Soup


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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 heavy cream for a silky rich meal or starter.


  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min




  • 2 tablespoons olive oil
  • 2 cups 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 cups vegetables stock
  • 1/2 cup heavy cream
  • 2 teaspoons 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 heavy cream and salt. Garnish with sliced apple and pepper.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Parsnip and Celery Root Soup

  1. avatar says: mim

    what is vegetables stock

  2. My kind of soup.

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