Dairy-Free, Gluten-Free, Lunch, Main, Soups, Vegan, Vegetarian -

Parsnickety Rosemary Soup


  • 3 Tbsp avocado oil

  • 1 large sweet onion, chopped

  • 3 garlic cloves, crushed

  • 1 celery root bulb, chopped

  • 8-10 medium sized parsnips, chopped

  • 2 pears, cored and chopped

  • 6 sprigs fresh rosemary, chopped (2 Tbsp dried)

  • 2 Tbsp apple cider vinegar

  • 4 cups vegetable broth

  • Sea salt and ground black pepper

  • Croutons for garnish (optional)

  • Greek yogurt or sour cream for garnish (optional)


  1. Heat a soup pot to medium heat on the stove. Once heated add the oil, then the onion and garlic. Saute for a couple minutes or until onions are translucent.

  2. Add in the celery root and parsnips with just a splash of the broth and saute until the parsnips are tender (about 15 minutes). 

  3. Add in the pear, rosemary, and apple cider vinegar and saute for another 5 minutes. Then pour in the rest of the broth.

  4. Allow the broth to come to a rolling boil for 5 minutes. Transfer the soup to a blender (you may have to do this in batches) and puree it, adding more broth or water if it is not blending. Give the soup a flavour test and add salt and pepper to your preference.

  5. If serving immediately, pour it into bowls, garnish with rosemary and top with a dollop of yogurt or sour cream and some croutons. If there are any leftovers, store them in the fridge for up to a week or put them in the freezer so you can enjoy them later.

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