Parsnip Soup
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8 cups
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Calories
216 kcal
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Course
Main Course, Soup
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Cuisine
American
Parsnip Soup
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Make a cozy bowl of creamy Parsnip Soup in just 30 minutes using this easy recipe with two simple steps! Simply roast parsnips with garlic, onions, and rosemary, then puree the vegetables with broth and a hint of cream for a comforting bowl of creamy soup!
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Ingredients
- 2 pounds parsnips scrubbed clean and cut into 1 inch cubes
- 1 cup onion large dice
- 8 cloves garlic
- ¼ cup olive oil
- 2 teaspoons fresh Rosemary chopped
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 5 cups vegetable broth
- ½ cup heavy cream or coconut milk (to make the soup vegan)
Instructions
- Preheat the oven to 425°F.
- Toss the diced parsnips, onion and garlic with the olive oil, rosemary, salt and pepper.
- Spread into an even layer on a baking sheet.
- Roast for 20 minutes, or until the parsnips are fork tender.
- Remove from the oven and transfer to a large blender or food processor.
- Add the vegetable broth and cream. Blend until smooth and creamy.
- Once all of the soup has been pureed, pour into bowls and serve immediately.
Notes
- ½ cup broth at a time to the blender until the soup reaches your desired consistency.
- Peeling the parsnips is optional. If they're scrubbed clean, you can simply cube the parsnips without peeling them first.
- If the soup is thicker than you'd like, add ½ cup broth at a time to the blender until the soup reaches your desired consistency.
- This recipe makes approximately 8 cups of parsnip soup.
- If your blender isn’t big enough, you might have to puree the soup in two batches. Place half of the roasted vegetables, half of the broth, and half of the cream in the blender and puree. Transfer the soup to a large bowl, then puree the remaining vegetables, broth and cream in the blender.
- If you immediately puree the vegetables when they come out of the oven with room-temperature or warm broth, the soup should be warm enough to serve right out of the blender. If you’re using cold broth that’s been in the refrigerator, or if the roasted vegetables sit out of the oven for more than a few minutes, you’ll want to heat the soup before serving. To do this, simply pour the soup from the blender to a large saucepan on the stove over medium heat. Stir consistently and heat the soup for 6-8 minutes, or until heated through.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
17mg
(6%)
Sodium
1186mg
(49%)
Potassium
488mg
(14%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
536mg
(11%)
Vitamin C
22mg
(24%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 17mg | 6% |
| Sodium | 1186mg | 49% |
| Potassium | 488mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 536mg | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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