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Creamy Roasted Parsnip Soup

Creamy Roasted Parsnip Soup

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In this Creamy Roasted Parsnip Soup, chopped parsnips roast with olive oil and honey until caramelized. The honey roasted parsnips are then blended until smooth with roasted garlic, sautéed onions, fresh herbs, milk and broth.
Course Soups & Stews
Cuisine American
Keyword creamy soup, parsnips, roasted
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 232
Author Laurie McNamara

Ingredients

  • 2 pounds parsnips peeled and chopped
  • 1/4 cup avocado oil or extra light olive oil, divided
  • 2 tablespoons honey use maple syrup if vegan
  • kosher salt
  • freshly ground black pepper
  • 1 head garlic broken up into cloves
  • 1 large yellow onion halved and sliced
  • 1 tablespoon chopped fresh rosemary
  • teaspoons chopped fresh thyme
  • 4 cups low-sodium chicken broth or vegetable broth, plus more as needed
  • 2 cups milk of choice (like cows milk or unsweetened almond is best)
  • 2 tablespoons lemon juice about 1/2 a lemon

Instructions

  • Preheat your oven to 400°.
  • Peel and chop the parsnips and add them to a rimmed, metal baking sheet with olive oil, honey, a generous pinch of kosher salt and some freshly ground black pepper. Spread out in an even layer.
  • Next place garlic cloves on a piece of aluminum foil. Drizzle with a little olive oil and season with a small pinch of kosher salt. Fold up the edges to form a purse and place on the pan with the parsnips. Roast for 30 minutes.
    Remove and let cool slightly
  • Meanwhile, add the remaining tablespoon of oil to a large dutch oven. Add in the sliced onion with a pinch of kosher salt. Sautéed for 30 minutes over medium to medium-low heat.
  • Once tender, add in rosemary and thyme. Stir and cook 1 minute.
  • When the garlic cloves are safe to handle, carefully peel and add them with the parsnips to the pot with the onion and herbs.
  • Pour in 1 quart broth and 2 cups milk of choice.
  • Use a stick blender or transfer to a high speed blender and puree until smooth. (for a velvety soup, use the blender)
  • Add more broth if necessary to reach desired consistency.
  • Heat unti warm. Squeeze in the juice of 1/2 a lemon and season with kosher salt and black pepper.
  • Ladle hot soup into bowls, add a small drizzle of olive oil and serve with grilled bread.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 659mg | Fiber: 6g | Sugar: 14g | Vitamin A: 125IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 1mg