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.
Ingredients
- 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
- Preheat the oven to 200°C (400°F).
- Peel and chop the parsnips into small chunks.
- Toss the parsnips with olive oil, salt, and black pepper.
- Spread the parsnips on a baking sheet and roast for 30-35 minutes, or until golden brown and tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the roasted parsnips, vegetable stock, bay leaves, and thyme to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Remove the bay leaves and thyme sprigs from the pot.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Return the soup to the pot and heat over low heat. Season with salt and black pepper to taste.
- Serve the soup hot, garnished with a dollop of sour cream and chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.