Hidden-Style Underground Root Vegetable Soup

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A comforting, earthy soup that layers the hidden flavors of root vegetables slow-simmered to meld into a rich, velvety broth. This French soup recipe (vegetarian), ready in about 65 minutes, pairs parsnips, carrots, and celeriac (celery root) for a weeknight-friendly dinner. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium parsnips, peeled and diced
• 3 medium carrots, peeled and diced
• 1 medium celeriac (celery root), peeled and diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/2 cup whole milk

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
2. Step 2: Add 2 medium peeled and diced parsnips, 3 medium peeled and diced carrots, and 1 medium peeled and diced celeriac to the pot. Stir for 2 minutes to coat the vegetables in olive oil and begin softening.
3. Step 3: Pour in 6 cups vegetable broth, add 2 sprigs fresh thyme and 1 bay leaf, then season with 1 1/4 tsp salt and 3/4 tsp black pepper. Bring to a boil, reduce heat to low, and simmer gently for 40 minutes until the root vegetables are tender.
4. Step 4: Remove thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth and velvety. Stir in 1/2 cup whole milk and heat through for 3 minutes before serving.