As winter’s grip tightens across Norway, our connection to hearty root vegetables deepens.

These underground treasures—particularly celery root and parsnip—thrive in our Nordic soil, storing nature’s sweetness beneath the frozen earth. 

Their peak season arrives just when we need them most: during the long, dark winters when temperatures plummet and kitchen windows frost over.

The allium family plays a crucial role in this soup’s depth. Caramelized shallots provide a sweet, subtle foundation, while fresh chives add a delicate onion brightness that cuts through the creamy base. 

The velvety soup in today’s blog post transforms humble roots into pure comfort, without any dairy. 

The secret? 

Using a high-speed blender (or an immersion blender) to break down the vegetable fibers completely, creates that luxurious, creamy texture we crave. 

My chef-husband’s ingenious addition of Dijon mustard adds subtle heat and depth, while maple syrup balances the root vegetables’ earthiness with gentle sweetness.

In Norway, we’ve mastered the art of koselig (coziness) during winter. A steaming bowl of creamy celery root & parsnip soup served alongside a thick slice of freshly baked grovbrød (whole grain bread), turns even the darkest afternoon into a moment of warmth. 

The crispy leeks (chilled in ice water first—a chef’s trick for extra crunch) add texture and visual appeal against the creamy backdrop.

This soup (and some bread) is all you need to turn a dreary winter day into a joyous, delicious occasion!

Cooking Tips for Perfect Creamy Vegan Celery Root & Parsnip Soup:

✔️ Cut root vegetables into uniform sizes for even cooking

✔️ Don’t rush the sautéing of shallots—their caramelization builds foundation flavors

✔️ When blending hot soup, work in batches and leave room for steam expansion

✔️ Start with less maple syrup and mustard, then adjust—these ingredients should enhance, not overpower

Extend the life of your root vegetables by storing them in cool, dark places—just like our ancestors stored them in their root cellars. 

This soup embraces our Norwegian winter traditions while proving that plant-based cooking can be both deeply satisfying and elegantly simple. 

Vel bekomme!

Creamy Vegan Celery Root & Parsnip Soup

(Kremet Sellerirot og Pastinakk Suppe)

Serves 8

Ingredients

1-2 tablespoons olive oil
2-3 shallots, peeled and minced
2 small celery roots, peeled and diced
2-3 medium parsnips, peeled and diced
8 cups water or vegetable stock
½ cup non-dairy milk or cream (optional)
Juice of 1 lemon
1-2 tablespoons maple syrup
1-2 tablespoons Dijon mustard
Kosher or sea salt and pepper to taste
1 small leek, thinly sliced
Handful of chives, chopped

Directions

Heat a large soup pot or Dutch oven over medium heat, add the oil, shallots, and a pinch of kosher salt. Sauté for 2-3 minutes until shallots start to soften.

Add the celery root and parsnips along with the water or vegetable stock and bring to a boil. Reduce to a simmer and cook partially covered for 20-30 minutes until the vegetables are fork-tender.

Ladle the soup into a high-speed blender in batches or use an immersion blender, and purée until creamy. 

Pour the creamed soup back into the pot, add the lemon juice, maple syrup, and Dijon mustard, and whisk well. 

Add the non-dairy cream or milk if using, and season with salt and pepper. Adjust the seasoning as desired.

Serve with a sprinkle of chopped chives, thinly sliced leeks, and hearty Norwegian bread!

Notes

For crispy leeks, place the slices into ice water for a few minutes before serving, this also helps soften the strong onion flavor. Drain right before serving. If preferred, the leeks can also be sautéed or fried for extra crispiness.

The soup will thicken as it sits, so feel free to add water/non-dairy milk to achieve the desired consistency. 

More Recipes to Try…

Creamy Broccoli Dill Pickle Soup

Brennsnut

A Soup for Potato Lovers: Creamy Vegan Potato Soup (Potetsuppe)