1 celeriac (also called celery root)
3 sweet potatoes
2 yellow onions
4 ribs celery
8 cups vegetable stock
½ bunch parsley
Peel and cube rutabagas, parsnips, celeriac, and sweet potatoes. Set aside.
In a large pot, heat olive oil and add finely chopped onions, carrots, and celery. Cook about 10 minutes or until vegetables are fragrant and onion is translucent.
Add cubed root vegetables and vegetable stock. Bring to a simmer.
Simmer soup for 20-30 minutes or until roots are soft enough that a knife goes through them easily.
Season soup with salt and pepper and add chopped parsley.