Go Back
Close up on black bowl of Celeriac, Parsnip, and Fennel Soup
Print

Celeriac, Parsnip, and Fennel Soup

Creamy, savory, and sweet all come together in a warm bowl of Celeriac, parsnip, and fennel soup. Apple adds a light touch of sweetness to this warming winter soup.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 201kcal
Author Ashley

Ingredients

  • 1 lb Parsnip peeled chopped (approx. 400g after peeling)
  • 1 medium Fennel thinly sliced
  • 1 small to medium celery root peeled and chopped (approx. 200g)
  • 2 medium apples peeled and chopped
  • 2-3 tbsp butter
  • 3-4 cups vegetable broth chicken broth will also work (see Note)
  • ½ - ¾ cup heavy cream or coconut milk canned, full-fat (See Note)
  • 1 tsp salt
  • ½ lemon juice and zest
  • green garlic (optional) chopped & lightly fried

Instructions

  • Peal parsnip, apple, and celery root. The celery root exterior can be tougher and thicker than the parsnip and apple, so you may want to use a knife to trim rather than a peeler.
  • Put fennel, parsnip, and celery root in large pot (Dutch oven or soup pot). Add in broth until it just covers the vegetables. You can always add more liquid as it cooks if needed.
  • Once it comes to boil, turn down heat to a simmer. Let simmer until almost tender. Add in the apples for last few minutes and cook until all vegetables are tender with no resistance when pierced with fork.
  • Remove from heat. At this point you can remove some liquid if you think it will be too much. Too much liquid will yield a watery soup.
  • Using an immersion blender (see Note) blend soup until all vegetables are blended together. You can leave some chunky if you prefer. Add more broth or water as need to adjust thickness. Squeeze in about 1/2lemon juice. Taste. Add more if needed.
  • Finish soup with cream or coconut milk to desired thickness. Finish with a few tbsp. of butter and season with salt and lemon zest. Optional top with green garlic.

Notes

BROTH: The soup works best with a lighter vegetable broth, but you can also substitute in chicken broth or water. Keep in mind whatever liquid you use will add that specific flavor or no flavor for water. CREAM: This recipe works well with coconut milk or cream. The cream is my favorite, but the coconut milk works almost as well and is a good alternative for those who don’t consume dairy. You will want to use the full fat version and not a coconut milk dairy alternative.  BLENDER: You can also use a regular blender. If so, be very careful and blend soup in batches to avoid over filling.