Parsnip, Fennel & Celery Root Soup

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Ingredients:

  • 1 celery root diced
  • 1 large yellow onion diced
  • 3 large parsnips diced
  • 1 head fennel diced
  • 3 cloves garlic minced 
  • 1 bay leaf
  • Veggie stock to cover (~2 quarts)
  • 1 TBSP olive oil

Recipe:

  1. Saute the onions lightly (to soften) in the olive oil in soup pot
  2. Add celery root, parsnips, fennel, garlic, bay leaf, and veggie stock
  3.  Bring veggie stock and vegetables to boil and then simmer for an hour
  4. After simmer completed let it cool slightly for 1/2 hour
  5. Puree soup with immersion blender 
  6. *pro tip: chill overnight, taste is enhanced after overnight cool