Kumara and Parsnip Soup

    1 hour 35 minutes

    This savoury vegetable soup combines kumara, parsnip, turnip, and pumpkin to create a creamy and flavourful soup to warm you up on a chilly day.

    72 people made this

    Serves: 6 

    • 3 parsnips, peeled and cut into 3cm pieces
    • 3 carrots, peeled and cut into 3cm pieces
    • 1 celeriac, peeled and cut into 3cm pieces
    • 2 turnips, quartered
    • 1 kumara, peeled and cut into 3cm pieces
    • 1 (450g) butternut pumpkin, peeled and cut into 3cm pieces
    • 1/4 cup (60ml)olive oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 45g butter
    • 1 stick celery, diced
    • 1/2 sweet onion, diced
    • 1 litre vegetable stock
    • 1/2 cup (125ml) extra light cream
    • salt and ground black pepper, to taste

    Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

    1. Preheat an oven to 220 degrees C.
    2. Combine parsnips, carrots, celeriac, turnips, kumara, and butternut pumpkin in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
    3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
    4. Meanwhile, melt the butter in a large pot saucepan over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable stock and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the extra light cream, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable stock.


    Kumara is known in Australia as a Sweet Potato.


    Celeriac is also known as celery root. If you can not find this, you and add extra celery for the same flavour.

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    Reviews in English (76)


    Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking)  -  24 Feb 2010  (Review from Allrecipes USA and Canada)


    I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day.  -  24 Feb 2010  (Review from Allrecipes USA and Canada)


    I made this tonight but tweaked it to my personal liking. I had no parsnips so used 4 turnips, substituted garlic rosemary bread dipping blend for the salt and pepper. I added 2 leeks and garlic to the onion, celery, and butter. I used 2 1/2 Tbls vegetable paste, 1 cup white wine (Chardonnay), and 6 cups of water to make the broth. Then I added the roasted vegies. It looked so good as it was that I didn't puree it or add the cream. It turned out great, will definitely make this again and again. I had never used celery root but will from now on, and I will have to try it with the parsnips as I'm sure it will add another great flavor. Thanks for sharing your recipe!  -  08 Mar 2010  (Review from Allrecipes USA and Canada)