• Lexi Mestas

Creamy Parsnip, Celery Root, & Potato Soup

We've had quite a bit of snow in Philly the past few weeks which means it's time for a Harry Potter marathon and loads of soup. Typically, I would make my favorite soup (Herby Lemon Soup with Chicken Meatballs) but with fodmap elimination still in full swing, I had to think of an alternative. Thinking of flavorful, starchy, and creamy ingredients, I landed on parsnip, celery root, and potato with homemade chicken stock. This soup is creamy, comforting, and perfect for the winter!


Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Makes: 4 servings


What You Need:

1 large celery root, peeled & cubed

2 large parsnips, peeled & cubed

2 medium yellow potatoes, peeled and cubed

2 tbsp celery oil* + more for topping

2 bay leaves

6 cups chicken bone broth

salt & pepper to taste

optional: bacon for topping


*To make celery oil, combine 2 stalks of celery and 1/2 cup extra virgin olive oil on low heat for 1 hour. Transfer to an air-tight container and refrigerate overnight before use. Keep refrigerated.


What You Do:

  1. In a large pot, add the celery root, parsnips, potato, celery oil, bay leaves, and chicken broth. Cover and simmer on low-medium for 30-45 mins until the vegetables are easily piercable with a fork.

  2. Carefully transfer this mixture to a highspeed blender and blend until smooth and creamy.

  3. Return to the large pot, season to taste, and serve. Top with optional bacon cut into 1" pieces, thyme, rosemary, or other low-fodmap items.



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