1. Recipes

How to Make Creamy Roasted Parsnip Soup - A Step-by-Step Guide

There's nothing quite like a warm and comforting bowl of soup on a chilly day, and this Creamy Roasted Parsnip Soup has all the elements of the perfect winter dish. With its rich and velvety texture, bold flavors, and hearty ingredients, this soup is sure to become a staple in your recipe repertoire. Whether you're looking for a cozy weeknight meal or an impressive starter for a dinner party, this recipe is a go-to for anyone who loves the comforting goodness of homemade soup.

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Ingredients

  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • sea salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 4 cups chicken stock
  • 1 cup whole milk
  • ½ cup heavy cream

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 10 cups

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.
  • Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.
  • Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  • Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  • Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.
  • Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

    • Nutrition

    187 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 22mg
    • Sodium: 362mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 19mg
    • Calcium: 92mg
    • Iron: 1mg
    • Potassium: 514mg

    Categories

    Soup recipes
    Vegetarian recipes
    Comfort food recipes
    Easy recipes
    Healthy recipes