You may think that all of those "Winter Root Vegetables" taste the same, personally I don't think so. Parsnips have a rich, clean flavor that is really enhanced by thyme and garlic. You can eat this soup in it's rustic form (without pureeing it), as you can with most soups. Some people prefer texture with their soups.
1 1/2# parsnips, cut into 1/4” dice
3 celery ribs, scraped and chopped
4 T. butter
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
1/4 t. nutmeg
1/4 t. dried thyme, or fresh at the end
6 C. water
2 t. coarse salt
1/4 t. white pepper
2 T. chopped dill for garnish – optional
In a heavy saucepan, heat the butter and saute the onion & garlic for 5 minutes, or until the onion begins to soften. Add the celery & saute a few minutes more. Add the bay leaf, nutmeg & thyme. Toss in the parsnips and stir for 2 minutes before adding the water with the salt. Bring to a boil, lower the heat & simmer until the parsnips are tender. Remove the bay leaf, puree the soup in a blender. Season to taste. To serve, reheat in a double boiler. Ladle into heated bowls and garnish with dill.