Roasted Parsnip and Celeriac Soup

by Edward Daniel
Caption of Roasted Parnsip and Celeriac Soup. Image by Edward Daniel (c)

Roasted Parsnip and Celeriac Soup is subtle and aromatic in its flavour. Blended to a smooth creamy texture Roasted Parsnip and Celeriac Soup is perfect for a cold day and when you just want to curl up and watch the World go by.  Perfect too for dinner parties.

Caption of Roasted Parnsip and Celeriac Soup. Image by Edward Daniel (c)
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 650g celeriac
  • 350g parsnip
  • 1 clove of garlic
  • 2tsb olive oil
  • 1 onion
  • 2tbs olive oil
  • 750ml filtered water
  • 1tsp marjoram
  • 1tsp caraway seeds
  • 750ml filtered water
  • Salt and pepper to season


  1. Preheat oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if convection oven).
  2. Roast the celeriac, parsnip and garlic coated with 2tbs olive oil, in an ovenproof dish for 45 minutes. Remove from heat and leave to cool.
  3. Remove the skin of the celeriac, parsnip and garlic.
  4. In a large saucepan, sauté the onion in the retained juices for a couple of minutes until the onion turns translucent. Add the diced celeriac, parsnip and garlic.
  5. Add the water, marjoram and caraway seeds. Bring to the boil.  Remove from heat and set to one side for a few minutes.
  6. Place the broth into a blender in batches and whizz till a fine consistency.
  7. Season with salt and pepper.
  8. Serve with bread.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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