In this Creamy Roasted Parsnip Soup, chopped parsnips roast with olive oil and honey until caramelized. The honey roasted parsnips are then blended until smooth with roasted garlic, sautéed onions, fresh herbs, milk and broth. Serves 8 in under an hour.
What better to warm you up in these winter months than a creamy root vegetable soup?
Parsnips are something I don’t nearly make as often as I should. I love them roasted, because roasting mellows them out and brings out their natural sweetness. Parsnips are a great source of vitamins and pair perfectly with ingredients like apples, honey and maple syrup and fresh herbs.
In this recipe I roast them in olive oil and some honey which adds flavor and helps caramelization. I also roast garlic, because why not? I puree those with sautéed onions, fresh herbs like rosemary and thyme, broth and milk.
A simple recipe that is cozy and comforting.
To Make This Creamy Roasted Parsnip Soup You Will Need:
- parsnips
- olive or avocado oil
- honey
- kosher salt
- freshly ground black pepper
- garlic
- yellow onion
- rosemary
- thyme
- low-sodium vegetable or chicken broth
- milk (of choice)
- lemon juice
Preheat your oven to 400°.
Peel and chop 2 pounds parsnips and add them to a rimmed, metal baking sheet.
Next, drizzle with 3 tablespoons olive oil, 2 tablespoons honey and season with kosher salt and freshly ground black pepper.
Spread out in an even layer.
Next place the cloves from 1 large head of garlic on heavy duty aluminum foil. Drizzle with a little oil add a pinch of salt.
Fold up the sides to form a “purse” and place on a empty spot on the pan with the parsnips. Roast 30 minutes, rotating the pan halfway through.
Meanwhile, add 1 tablespoon olive oil to a dutch oven. Add in 1 large yellow onion that’s been sliced. Season with a pinch of kosher salt and cook util soft and golden brown.
About 30 minutes.
Then add in 1 tablespoon minced fresh rosemary and 1-1/2 teaspoons minced fresh thyme leaves.
The parsnips should be golden and caramelized underneath.
Once the garlic cloves are safe to handle, carefully peel each one. Add the roasted parsnips and garlic to the pot with the onions and herbs.
Pour in 4 cups low-sodium chicken broth (or vegetable broth) and 2 cups milk (cow’s milk and unsweetened almond milk are best), however use what you know and like.
Stir and heat through.
Use a stick blender or transfer to a high speed blender and puree until smooth. I prefer it more velvety than pictured above, so I use the blender!
Add more broth to reach desired consistency.
Squeeze in the juice of 1/2 a lemon and season with salt and pepper to taste.
Ladle soup into bowls and serve with a light drizzle of olive oil and slices of grilled bread.
This roasted parsnip soup is not only easy, but lusciously creamy and flavorful.
Enjoy! And if you give this Creamy Roasted Parsnip Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Creamy Roasted Parsnip Soup
Ingredients
- 2 pounds parsnips peeled and chopped
- 1/4 cup avocado oil or extra light olive oil, divided
- 2 tablespoons honey use maple syrup if vegan
- kosher salt
- freshly ground black pepper
- 1 head garlic broken up into cloves
- 1 large yellow onion halved and sliced
- 1 tablespoon chopped fresh rosemary
- 1½ teaspoons chopped fresh thyme
- 1 quart low-sodium chicken broth or vegetable broth, plus more as needed
- 2 cups milk of choice (like cows milk or unsweetened almond is best)
- 2 tablespoons lemon juice about 1/2 a lemon
Instructions
- Preheat your oven to 400°.
- Peel and chop the parsnips and add them to a rimmed, metal baking sheet with olive oil, honey, a generous pinch of kosher salt and some freshly ground black pepper. Spread out in an even layer.
- Next place garlic cloves on a piece of aluminum foil. Drizzle with a little olive oil and season with a small pinch of kosher salt. Fold up the edges to form a purse and place on the pan with the parsnips. Roast for 30 minutes.Remove and let cool slightly
- Meanwhile, add the remaining tablespoon of oil to a large dutch oven. Add in the sliced onion with a pinch of kosher salt. Sautéed for 30 minutes over medium to medium-low heat.
- Once tender, add in rosemary and thyme. Stir and cook 1 minute.
- When the garlic cloves are safe to handle, carefully peel and add them with the parsnips to the pot with the onion and herbs.
- Pour in 1 quart broth and 2 cups milk of choice.
- Use a stick blender or transfer to a high speed blender and puree until smooth. (for a velvety soup, use the blender)
- Add more broth if necessary to reach desired consistency.
- Heat unti warm. Squeeze in the juice of 1/2 a lemon and season with kosher salt and black pepper.
- Ladle hot soup into bowls, add a small drizzle of olive oil and serve with grilled bread.
