Roasted Parsnip Soup
User Reviews
5
3 reviews
Excellent
Roasted Parsnip Soup
Report
Creamy, nutty, and lightly spiced, this Roasted Parsnip Soup transforms simple ingredients into a cozy, flavorful bowl perfect for Fall/Winter. + It’s gluten-free and vegan!
Share:
Ingredients
- 1 yellow onion cut into wedges
- 1 garlic cut ½ inch from the top, head
- 1 ½ pounds parsnip chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon coriander powder
- ½ teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 5 cups of water
- 2 vegetable bouillon cubes low sodium
- 1 lemon
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Place the onion wedges, garlic head with the cut side up, and chopped parsnips on the baking sheet in a single layer. Sprinkle it with salt and drizzle the oil. Drizzle oil directly into the cut side of the garlic head.
- Sprinkle on the coriander powder and Italian seasoning. Mix well and roast for 25 to 30 minutes.
- Remove the sheet from the oven and set aside.
- Heat a large pot with a lid over medium heat. Place the roasted parsnips and onion in the pot. Carefully squeeze the soft roasted garlic into the pot.
- Add the tomato paste. Mix well and cook for 20 seconds.
- Add the water and bouillon cubes. Bring to a boil, reduce the heat to a simmer, cover with the lid, and cook for 5 minutes.
- Using an immersion blender, blend the soup in the pot until smooth. You could also blend it in a blender. Work in batches if your blender cup is not big enough.
- Transfer the soup back into the pot, squeeze half a lemon, and mix.
Equipments used:
Notes
- Use medium/large parsnips: Avoid extra-large parsnips, as they can have woody cores.
- Caramelization = flavor: So don’t rush the roasting process, and feel free to broil the veg at the end for a little more char/caramelization.
- Cut even-sized pieces: So the veg roasts evenly.
- For a thicker/thinner soup: Adjust how much veg broth/water you use.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
987mg
(41%)
Potassium
754mg
(16%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
72IU
(1%)
Vitamin C
46mg
(51%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 987mg | 41% |
| Potassium | 754mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 46mg | 51% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
