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Parsnip & Celeriac Soup

Serves 4: Prep time 10 mins: Cook time 20 mins


3 tbsp Rapeseed Oil

1 Onion, diced

3 Garlic Cloves, crushed

1/2 tsp Salt

1/4 tsp Ground Pepper

500g Parsnips

500g Celeriac

1 tbsp Maple Syrup

1 lt vegetable Stock

125ml Whole Milk

12 Sage Leaves

Parsnip Peelings, saved from peeling the parsnips


1/ When preparing the veggies for this recipe, peel the parsnips with a swivel peeler and save the peels for later use. Peel the celeriac with a paring knife before dicing.

2/ Warm a tablespoon of rapeseed oil in a heavy based pan over medium heat. Add the diced onion and cook for a few minutes until fragrant. Stir in the garlic, salt, and pepper and cook for a few more minutes.

3/ Add the parsnips, celeriac, and maple syrup to the pan. Pour in the vegetable stock and increase the heat to bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes until the veggies are tender.

4/ In the meantime, heat the rest of the olive oil in a frying pan over medium heat. Once warm, add the sage leaves in a single layer. Let them fry for 30 to 60 seconds until crispy. Transfer them from the pan to a plate lined with a paper towel. Add the parsnip peels to the skillet and cook for a few minutes until crispy. Transfer to the plate with the sage.

5/ When the soup has finished cooking, turn off the heat. Blend until smooth. Stir in the whole milk.

6/ Ladle the soup into bowls, and top with the crispy sage and parsnip peels. Enjoy!

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