8 SERVINGS | Vegan | Paleo | Gluten-Free
Prep: 10 MINs | Cook: 30 MINs
This soup is fabulous for the Fall season to warm up. As zucchini is in harvest right now along with all squash, enjoy the creamy richness to this soup.
The parsnip, celery root, and leek really set the tone for this soup and compliment the zucchini. We can’t forget about the spinach and how much beautiful color it adds to the soup. This soup will keep you warm, it’s the perfect soup to eat for dinner, its light yet very filling.
What is celery root even good for anyway? Every veggie has a purpose and oh boy does celery root have many. One interesting benefit that this root has on the body is its high amounts of Vitamin K. Vitamin K has a huge impact on bone health.
People with higher amounts of vitamin K in their diet have lower risk of bone fractures. 1 cup of celery root has 64 micrograms! Nothing better than keeping those bones strong for the winter when we are at higher risks of breaking bones from slipping on ice, skiing, snowboarding, sledding, etc.
- 2 Medium Parsnips
- 1 Celery Root
- 2 Leeks
- 1 Yukon Potato
- 2-3 Shallots
- 3 Medium-Large Zucchinis’
- 1 ½ Cup of Baby Spinach
- 3-4 Liters Vegetable or Stock of Choice
- 1 Teaspoon Grapeseed Oil
Step 1: Prepare the Vegetables
Peel the parsnip, celery root, potato and cut of any parts that don’t looks good. Dice them to medium-sized cubes.
Cut the dark green top stems of the leek, cut the roots off from the bottom. Cut the leek in half and wash all the mud in between the leaves.
Chop into medium size slices. Dice the shallots (mind you they are a pain in the ass to peel but so worth it for its flavor).
Step 2: Into the Pot
In 6 qt sized pot, add grapeseed oil and sear the shallots first, then add all the rest of the veggies (all except for zucchini) and allow to sear off for 1-2 minutes stirring quite frequently. Start ladling in stock.
Add 1 tablespoon salt (if using store-bought stock, always check the sodium content). Bring the pot to a boil, lower heat, cover with lid 3/4th, and allow to boil away till all veggies get soft.
Step 3: Zucchini Business
Cut zucchini into medium-sized cubes. Add to boiling hot soup for about 5-7 minutes.
Step 4: Mix it Up
In a Vitamix or blender, add raw uncooked spinach, hot soup (ladle in a few batches at a time), and blend. You can make it completely smooth and creamy or stay on a low setting to pulse the soup into a creamy/chunky texture. Add more stock if the soup is too thick.
Step 5: The Finishing Touches
Garnish with a drizzle of hemp oil and any favorite herbs such as thyme, parsley, or chives.
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.