Celery Root and Parsnip Soup

8 40 137
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 8
Celery Root and Parsnip Soup
Health Rating


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 food processor or with immersion hand blender.

Nutrition Facts

Per Portion

Calories 137
Calories from fat 36
Calories from saturated fat 5.4
Total Fat 4.0 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 0
Sodium 565 mg
Potassium 584 mg
Total Carbohydrate 22.7 g
Dietary Fiber 4.3 g
Sugars 5.3 g
Protein 2.6 g

Dietary servings

Per Portion

Vegetables 2.8

Energy sources