Creamy Vegan Celery Root & Parsnip Soup (Kremet Sellerirot og Pastinakk Suppe)
Caramelized shallots provide a sweet, subtle foundation, while fresh chives add a delicate onion brightness that cuts through the creamy base of this creamy vegan celery root & parsnip soup. This soup (and some bread) is all you need to turn a dreary winter day into a joyous, delicious occasion!
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Servings: 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
Instructions
- 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.