Celeriac is such a great vegetable for soups and teams well with parsnips to give a rich sweetish broth. I’ve topped mine off with a dollop of cream/yoghurt and fresh thinly sliced leeks to give a little bite to the soup, but you can top it off with whatever you fancy. 


Celeriac and Parsnip Soup

A delicious combination of soup from much neglected vegetables'
Course Soup
Cuisine Australian
Keyword celeriac, parsnip
Servings 4


  • 225 grams celeriac This is the weight for the whole bulb
  • 225 grams parsnip
  • 3 cloves garlic
  • olive oil
  • 1 pinch saffron threads
  • 1 vegetable stock cube
  • 1 pinch salt
  • 3 grinds pepper
  • cream or yoghurt - enough for a spoonful per person
  • 1 leek


  • Peel the celeriac and parsnip and chop them both into bite-size pieces
  • Crush the garlic or chop it very fine
  • Slice thinly about 2 cm of the bottom of the leek - save the rest for some other dish
  • Put the saffron threads into a cup of warm/hot water in the measuring jug
  • Put some oil in the bottom of a saucepan - just enough to cover the bottom
  • Turn the burner/stove on and put the saucepan on it
  • Let the oil heat up, then toss in the crushed or cut up garlic and the celeriac and parsnips. Let the celeriac and parsnip get a little browned You will need to stir them around a bit to stop them burning.
  • Add the saffron and water to the saucepan. Add enough additional water to just cover the vegetables
  • Add pepper and salt and stock cube to the saucepan
  • Bring the vegetables and water to a boil and turn the heat down to a simmer. Let the vegetables cook till they are quite soft.
  • Put the vegetables and the water they are cooked in into a blender a little at a time and blend till its pureed.
  • Put the mixture back in the pan. Check how thick it is and add water to thin it to a nice soupy consistency
  • Heat well, pour into soup plates and put a spoonful of cream or yoghurt on top
  • Finally sprinkle some of the sliced leek on top of each serving of soup.