Creamy Celery Root Soup with Walnut-Parsley Gremolata

I love the delicious combination of celery root, leek, garlic and parmesan cheese with a touch of heavy cream. The walnut-parsley gremolata gives the soup a wonderfully crunchy and nutty ending taste. This rich soup is excellent as a soup course or for a light main dish.

Creamy Celery Root Soup with Walnut-Parsley Gremolata Spoonabilities
  • 40-50 minutes
  • 8 Servings
  • 300 cals


  • 2 1/2 pounds celery root, peeled and cut into 1-inch cubes (8 cups)
  • One 2-inch chunk of Parmigiano-Reggiano cheese (1 ounce), plus 1/4 cup freshly grated cheese


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Both with full-time jobs, we have little time to cook elaborate creations, but still demand mouth-watering, diverse meals. Here you’ll find easy 1-2-3 recipes, some “weekend chef” recipes, and lots of small bites with big taste. Enjoy! Carlos & Geoffrey

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