Roasted Parsnip and Potato Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
293 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Roasted Parsnip and Potato Soup
Description
Roasted Parsnip and Potato Soup begins with a mix of peeled parsnips, cubed potatoes, chopped onions, and whole garlic cloves tossed in olive oil and optional fresh thyme. Roasting at high heat caramelizes the vegetables and deepens their flavors. After roasting, the vegetables are transferred to a pot with vegetable or chicken stock and milk, then brought to a gentle boil.
The soup is blended until smooth, creating a creamy base with a natural sweetness from parsnips. Seasoning includes celery salt and black pepper for complexity. Meanwhile, bacon is cooked until crispy and crumbled for garnish, providing a contrasting texture and smoky taste. Fresh parsley finishes the soup with a herbal brightness.
This soup serves well as a comforting starter or light meal during cooler months. The roasted vegetables give it a robust flavor distinct from soups made with boiled vegetables.
For vegetarian variation, omit bacon and use vegetable stock exclusively. The soup keeps well and can be reheated gently without losing creaminess.
Ingredients
- 1 1/2 lbs parsnips fresh, peeled and chopped
- 1 lg white onion chopped
- 2 russet potatoes medium, washed and cubed
- 4 cloves garlic
- 2 tablespoons olive oil
- 2-3 prigs thyme optional, fresh
- 4 cups vegetable stock or chicken stock
- 1/2 cup milk
- 6 pieces Bacon
- parsley fresh, for garnish
- 1/4 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
Instructions
- Pre-heat oven to 425 degrees.
- Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).
- Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking.
- Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.
- Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.
- Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.
- Bring pot to a gentle boil.
- Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.
- Serve with fresh minced parsley and crumbled bacon.
Notes
- To make vegetarian, omit the bacon and substitute only vegetable stock.
- Roasting vegetables enhances flavor compared to boiling alone.
- Serve soup topped with crispy bacon and fresh parsley for texture and color.
- Use a blender or immersion blender for a smooth, creamy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 461mg | 19% |
| Potassium | 1094mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 37mg | 41% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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