Easy Roasted Parsnip Soup
User Reviews
4.9
45 reviews
Excellent
Easy Roasted Parsnip Soup
Report
This easy creamy roasted Parsnip Soup recipe makes a delicious bowl of comfort that's lightly spiced along with the sweet and nutty parsnips.
Share:
Ingredients
- 1 ½ lb (700g) parsnips
- 1 onion peeled cut into 8 wedges
- 3 garlic cloves
- 2 tablespoons cooking oil
- 2 teaspoons mild curry powder optional
- ½ teaspoon cayenne or more if you like it spicier
- ½ teaspoon each salt and pepper
- 3 cups (750ml) vegetable stock divided
- 1 tablespoon butter or vegan butter
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F / 200°C
- Peel and chop the parsnips, then peel the onion and cut into 8 wedges and add them to the baking sheet along with the garlic cloves.
- Drizzle with the oil and sprinkle with the curry powder, cayenne, salt and pepper, then toss it all together to coat. Spread it out on the tray, but don’t overcrowd the vegetables. You may need two trays. Roast for 25 minutes or until soft.
- Remove some of the roasted parsnips for garnish, then put the rest of the roasted parsnips, onion and garlic into a blender (don’t overfill) along with the vegetable stock and butter. You may need to do this in batches. Whiz until smooth.
- Add it back to the pot and reheat. Stir in the lemon juice.
- Serve garnished with the reserved roasted parsnips.
Notes
- More Easy Soup Recipes
- Chop the parsnips all to roughly the same size to ensure that they all cook evenly and are finished roasting at the same time.
- Roast whole garlic cloves and large onion wedges to keep them from overcooking or burning while roasting.
- When roasting the vegetables, make sure everything is in a single layer to prevent them from steaming. This may mean that you need to roast the veggies on two different baking sheets.
- When blending the hot soup, do not overfill the blender as it can spill out and become dangerous. Blend in batches if needed.
- Before blending, reserve some roasted parsnips to garnish the final dish.
- When purchasing parsnips at the grocery store or farmers’ market, make sure they are firm and strong with no bruising.
- Easy Lentil Soup
- Mexican Bean Soup
- Creamy Jerusalem Artichoke Soup
- Beetroot Soup
- Zucchini Soup
- Kale Soup
- Tomato Soup
- Carrot Sweet Potato Soup
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
749mg
(31%)
Potassium
697mg
(20%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
568IU
(11%)
Vitamin C
33mg
(37%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 749mg | 31% |
| Potassium | 697mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 33mg | 37% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
Other Recipes
You'll Also Love
