This creamy soup can be made with almost any assortment of root vegetables you have on hand. It's a vegetarian meal that's both hearty and warming with robust winter herbs and spices.
Add olive oil and ghee to a large, heavy bottomed pot or Dutch oven over medium-high heat.
Once hot, add the onions, celery and carrots and cook until softened, about 5 minutes.
Add the garlic, rosemary and thyme and cook an additional minute until fragrant.
Place the parsnips, celery root, beets, salt, pepper and broth in the pot. Stir to combine and bring to a boil.
Once boiling, reduce the heat to a simmer, cover the pot and cook for 30-35 minutes until the root vegetables are fork tender.
Blend the soup until smooth and creamy using either an immersion blender or by transferring to a high speed blender in batches then returning to the pot.
Add the non-dairy milk and nutmeg. Stir to combine and taste for seasoning. Adjust salt and pepper as necessary.
Serve warm with fresh herbs and/or sunflower seeds for garnish.
Notes
*Substitute an additional tablespoon of olive oil for the ghee if making this vegan.