Reviewed: Feb. 24, 2010

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)

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39 users found this review helpful

Reviewer:

kipuka11

Reviewed: Feb. 24, 2010

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.

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32 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Feb. 27, 2010

Very nice soup. I used broth I made from a combination of veg tips an peels that I saved in a zip bag in the freezer and some veg that I roasted. Much better than packaged and you control the salt. I needed two quarts of broth to thin this enough to eat....still quite thick. I added nutmeg and the grated peel of one orange at the end. This really made it pop. Otherwise, no other changes. Served with paninis made with swiss, provolone, tomato and proscuitto. Yummy!

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10 users found this review helpful

Reviewer:

kauaieg

Reviewed: Mar. 8, 2010

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!

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25 users found this review helpful

Reviewer:

Zonia

Reviewed: Sep. 26, 2010

I mixed up the root veggies, added a little extra broth and it tasted amazing. Didn't even need to add the half and half because the veggies had so much flavor.

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5 users found this review helpful

Reviewer:

Karen

Reviewed: Oct. 23, 2010

SO GOOD!!! I only pureed about 1/2 the soup and left the rest whole veggies so that the family would eat it. I loved everything about this soup!!! I thought the pureed soup part was the best so next time I'll just make if for myself so I can puree all of it! So flavorful and perfect for fall/winter! Thanks!

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5 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Nov. 6, 2010

amazing! added a few of the suggestions: -garlic when cooking onion and celery -dill, cumin, garlic powder, and parsley after adding roasted veggies to soup sooooooooooo good....highly recommend.

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8 users found this review helpful

Reviewer:

dobby4me

Reviewed: Nov. 14, 2010

Great tasting soup. The entire family loved it - even the vegetable haters! I roasted a head of garlic too and added the roasted cloves to the soup. Wonderful flavor. Also added 1/2 cup of asiago cheese. Making it again tomorrow!

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0 users found this review helpful

Reviewer:

rvilkay

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Webster, New York, USA

Reviewed: Nov. 16, 2010

Great soup - added some dried rosemary and a pinch of red pepper flakes. Added fresh parsley and also a pinch of nutmeg - did not add milk or half and half as the soup was creamy enough without these. Made a complete meal with a side salad and naan bread.

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1 user found this review helpful

Reviewer:

BLACKCOMPASS

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Nov. 16, 2010

Roasting the vegetables first gave it a wonderful flavor. The sweet potato added a nice level of sweetness. It is a hearty winter soup. I served it with a nice crusty french bread

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2 users found this review helpful