Roast Parsnip Soup
Warm up with the rich and velvety flavors of Roast Parsnip Soup, a comforting bowl of goodness that’s perfect for chilly days. This recipe starts with oven-roasted parsnips, which develop a naturally sweet and nutty flavor when caramelized to golden perfection. Combined with fragrant spices like ground cumin and coriander, along with a medley of sautéed onions, garlic, and tender potatoes, this creamy soup is packed with depth and warmth in every spoonful. Blended to a silky texture and optionally enriched with a swirl of double cream, it’s a satisfying vegetarian dish that’s as elegant as it is easy to make. Garnished with fresh parsley and best served with crusty bread, this hearty soup is a delicious way to highlight seasonal produce and make a cozy, wholesome meal. Perfect for meal prep or entertaining, Roast Parsnip Soup is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams parsnips
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 liter vegetable stock
- 1 medium potato
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters double cream (optional)
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel the parsnips and cut them into roughly 2-inch chunks. Toss them with 1 tablespoon of olive oil and spread them on the prepared baking tray.
Roast the parsnips in the preheated oven for 25 minutes, until they are golden and slightly caramelized.
While the parsnips are roasting, peel and finely chop the onion and garlic. Peel and dice the potato into small cubes.
Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Stir in the diced potato, ground cumin, and ground coriander. Cook for another 2 minutes to toast the spices.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cook until the potato is tender, about 10-12 minutes.
Once the parsnips are roasted, add them to the saucepan and simmer for an additional 5 minutes.
Remove the saucepan from the heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
If using, stir in the double cream and season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish each with a sprinkle of chopped fresh parsley. Serve warm with crusty bread or croutons.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 47.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
