Celery Root and Parsnip Soup

8 40 126
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 8
Celery Root and Parsnip Soup
Health Highlights


2 tbsp Extra virgin olive oil
1 large White onion (diced)
2 clove(s) Garlic (peeled and diced)
908 gm Celeriac (celery root - peeled and diced)
454 gm Parsnip (peeled and diced)
1 1/2 tsp Sea Salt
5 cup Water
1 dash Black pepper (optional - to taste)


  1. In a medium-large pot, sauté onion and garlic with oil at medium heat, until softened.
  2. Add remaining vegetables and salt, mix well and cover for about 5 minutes.
  3. Add water and bring to a boil, then reduce heat to simmer for 15 minutes.
  4. Remove from heat and puree in a food processor or with an immersion hand blender.

Nutrition Facts

Per Portion

Calories 126
Calories from fat 35
Calories from saturated fat 5.4
Total Fat 3.9 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 0
Sodium 570 mg
Potassium 577 mg
Total Carbohydrate 22.3 g
Dietary Fiber 4.4 g
Sugars 5.7 g
Protein 2.5 g

Dietary servings

Per Portion

Vegetables 2.8

Energy sources


Meal Type(s)