If you don’t have any broth on hand, use all water. Or, you can use all broth for the liquid.
4 c water
1 1/4 c peeled, chopped celeriac
1 c chopped onions
1 c chopped (peeled) carrots
3/4 c chopped (peeled) parsnips
3/4 c green or yellow split peas, sorted and rinsed
2 cloves garlic, minced
2 c chicken, beef or vegetable broth
3/4 c chopped fresh parsley
salt and pepper, to taste
1. In a large soup pot, bring the water to a boil. Add the celeriac, onions, carrots, parsnips, split peas, and garlic. Return to the boil. Reduce heat and simmer 1 hour.
2. Add the broth and parsley. Increase heat just enough to return soup to the boil. Reduce heat and simmer, uncovered, 30 minutes longer. Stir in salt and pepper.