Creamy, indulgent parsnip soup with seasonal celeriac and a touch of maple syrup. Perfect served with toast or crunchy croutons.
On a trip to Devon last year I discovered what I still call the best soup I’ve ever tasted: a sweet, roasted parsnip and celeriac soup. The balance of caramelised sweetness and earthy depth was unforgettable, and I’ve been determined to recreate it ever since.
This is my version — simple, seasonal and silky smooth. The parsnips and celeriac roast in maple syrup until golden, adding a caramel note that lifts the whole soup. A few finishing touches make it feel special, but the base is what truly shines.
Parsnip and celeriac are delicious on their own, but roasting them with maple syrup creates a deep, honeyed flavour and silky texture. I like to serve this soup with a drizzle of garlic olive oil and a sprinkle of a vegan “parmesan” for a savory contrast. Croutons add crunch and make it extra comforting.
Toppings are optional but recommended: garlic olive oil heightens the savoury notes, and a vegan “parmesan” or a nut-free alternative provides a salty finish. Croutons or toasted sourdough slices pair wonderfully.
Why you’ll love this soup
Uses seasonal produce
Celeriac is often overlooked, but it brings an earthy, subtly sweet note that complements parsnip beautifully. This is a perfect winter soup that highlights those root vegetable flavors at their best.
Silky, comforting texture
Puree the cooked vegetables until completely smooth for a luxuriously creamy soup. It’s warming, soothing, and ideal when you need something nourishing and gentle on the stomach.
Balanced, layered flavours
Roasting the parsnips with maple syrup produces earthy caramel notes, while celeriac adds freshness and depth. Together they create a complex yet gentle flavour profile.
Great for batch cooking and freezing
Soups are ideal for meal prep: this one freezes well for up to three months. Defrost overnight in the fridge and reheat gently on the stove for an easy, comforting meal.
Allergy-friendly
This recipe is vegan and naturally free from dairy, eggs and honey. It’s also naturally gluten-free, soy-free and nut-free when served without optional toppings that contain nuts.
More comforting vegan soups
Pumpkin, Apple & Ginger Soup
Ultra Creamy Vegan Potato & Leek Soup
Spicy Butternut Squash Soup
📖 Recipe
Maple Roasted Parsnip & Celeriac Soup
6-8 servings
15 minutes
1 hour
1 hour 15 minutes
A flavourful, comforting soup for Autumn made with roasted parsnip and celeriac.
Ingredients
- 500 g / 1 lb parsnips (approx. 3 large), peeled and cut into small chunks
- 500 g / 1 lb celeriac (approx. 1 small), peeled and cut into small chunks
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- A few sprigs of fresh rosemary, thyme and sage tied together
- 1 litre / 4 ¼ cups vegetable stock
- Salt and pepper, to taste
To serve (optional)
- Vegan “parmesan”
- Croutons (use gluten-free if needed)
- Garlic olive oil
Instructions
- Preheat the oven to 200°C / 390°F. Toss the celeriac and parsnips with 1 tbsp olive oil and the maple syrup on a large roasting tray. Roast for about 30 minutes, until golden and caramelised.
- While the vegetables roast, heat the remaining 1 tbsp olive oil in a large pot and sauté the onion and garlic until softened.
- Add the roasted vegetables to the pot along with the herb bundle and vegetable stock.
- Simmer gently for 10–15 minutes to let the flavours meld. Remove and discard the herb sprigs, then blend the soup until smooth and silky.
- Season with salt and pepper to taste.
- Optional: serve with a drizzle of garlic olive oil, crunchy croutons and a sprinkle of vegan “parmesan”.
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