Roasted Parsnip Soup

Parsnips are a root vegetable that belong to the same family as carrots and parsley. They have a sweet and nutty flavor when roasted.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Roasted Parsnip Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 1 medium-sized Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable stock
• 2 piece Bay leaves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoon Sour cream
• 4 tablespoon Chives

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the parsnips into small chunks.
3. Toss the parsnips with olive oil, salt, and black pepper.
4. Spread the parsnips on a baking sheet and roast for 30-35 minutes, or until golden brown and tender.
5. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
6. Add the roasted parsnips, vegetable stock, bay leaves, and thyme to the pot.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
8. Remove the bay leaves and thyme sprigs from the pot.
9. Use an immersion blender or regular blender to puree the soup until smooth.
10. Return the soup to the pot and heat over low heat. Season with salt and black pepper to taste.
11. Serve the soup hot, garnished with a dollop of sour cream and chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.