Herbed Celery Root & Parsnip Soup

How about steepin’ out with some new veggies in 2015?IMG_2243

This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.

When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.

The herbs will come off their stem when cooking–no need to take off leaves in advance.


  • Celery root, peeled and cubed
  • Parsnip, peeled and cube
  • Big bunch or fresh oregano and/or thyme
  • Kale or other green vegetable
  • Water


  • Cover celery root, parsnip and herbs with water and bring to a boil
  • Simmer at least 45 minutes or until very soft
  • Remove stems of herbs
  • Blend with stick blender
  • Add greens and simmer until cooked through





Chicken Soup

Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.IMG_3406

All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.

You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.


  • One whole organic, free-range chicken (I like Mary’s Chicken)
  • Celery greens (adds a lot of flavor)
  • Onion, cut in half
  • Whole garlic, cut in half
  • Carrots
  • Burdock root (medicinal)
  • Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
  • Greens
  • Salt


  • Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
  • Once it reaches a boil, add more salt. You may also skim the fat off at this time.



  • Simmer uncovered for 40 minutes.
  • Turn off heat and cover.
  • Take a nap and/or bath.
  • Allow chicken to continue to cook with heat off for 1-2 hours.
  • Remove chicken and allow to cool.
  • Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
  • Once cool remove from bones and shred. You can freeze the carcass for another use.


  • Remove broth–I like to use a glass measuring cup for easy pouring.


  • Store in glass and plastic containers for the refrigerator and freezer.



Fun with Parsnips

I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.

This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star.  If you have any suggestions on cooking parsnips I would love to hear about them.

Until then…may the parsnip be (mildly) with you!

Parsnip/Fennel/Leek/Asparagus Soup


  • Several parsnips, peeled and chopped
  • Fennel bulb, chopped
  • Two leeks, just white part, chopped
  • Two cloves garlic peeled
  • Three cups water (or enough to cover veggies)
  • Asparagus (several)
  • One tablespoon butter
  • One tablespoon olive oil
  • Salt to taste

Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.

Acorn Squash and Bok Choy Soup

This soup has similar elements to my Butternut Squash and Green Apple Soup but a totally different flavor profile. Yes I did write flavor profile.


  • One acorn squash cooked*
  • One onion chopped
  • Two cloves crushed garlic
  • One head bok choy, leaves separated and chopped
  • Handful of fresh spinach (about 1 cup)
  • Dash of red pepper
  • Salt
  • Olive oil & butter to taste
  • Three cups water
  • Dash of red pepper
  • Grated lemon zest

Cook onions and salt in olive oil and butter until soft.  Add squash, garlic, red pepper and water and simmer @ 10-15 minutes. When soft enough puree with stick blender. Turn off heat and allow greens to cook in hot soup. Serve topped with grated lemon zest.

*Slice in half and remove seeds. Roast at 450, skin side up in a covered pan with a little water until you can put a fork through.