Roasted Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My cream of parsnip soup is so easy to make, and so healhty too.
This is one of those recipes you know you can’t possibly go wrong with. And even fussy ones would give it a try. Creamy parsnip soup was actually the first food my first daughter had when we started solids. Obviously minus the salt, which I did not add to her foods till a a lot later.
In fact, this soup needs so little seasoning, just because its flavourful enough to be fine without much else added. And, of course, adding parmesan cheese also helps, it gives it a bit of sharpness which balances the natural sweetness of the parsnips. You can add cream for a much silkier texture, but I find that milk works just fine, so I left it out.
You could boil the parsnips if you are in a rush and would rather have the soup on the table a lot quicker, but, if you do have time, I absolutely recommend roasting the parsnips first. They don’t need preboiling, just toss them with olive oil and a bit of seasoning, and pop them in the oven for 20-30 minutes until tender.
You will be able to tell the difference in taste straight away, it’s got a much richer aroma that no store-bought soup can possibly match. Not to mention it works out a lot cheaper too. Cream of parsnip soup, altough ridiculously simple to make, it’s quite a posh dish that can be safely served to those picky guests too.
HOW TO MAKE ROASTED PARSNIP SOUP
You can have the soup as thick and chunky or a creamy and thin as you like, just add less or more stock/broth or milk.
- peel and cut the parsnips, toss with olive oil, season with salt and pepper and arrange on a baking tray in one layer
- bake at 200 degrees Celsius (390 Fahrenheit) for 20-30 minutes until tender – the time depends entirely on how thin/thick the parsnips are cut
- peel and chop an onion, and add it to a pan together with the roasted parsnips
- add the stock/broth and leave to cook with the lid on for about 15 minutes or until the onion is tender
NOTE! You can use any kind of broth for this soup. If you want to keep it vegetarian, use vegetarian broth, otherwise, for a richer flavour, chicken broth can be used too. Or just water, if you don’t have any.
- add the milk, parmesan and seasoning, and leave to simmer for a further 2 minutes, then either use a hand blender or blitz it in a kitchen aid to the desired consistency
- return to the heat, and leave to bubble it away for 1-2 minutes, then turn the heat off
- serve with with extra parmesan cheese
VARIATIONS OF CReam OF PARSNIP SOUP
I like my parsnip soup quite simple, I think it’s so delicious as it is. I actually love parsnips, and my Baked Parsnip Fries are my second best favourite fries after the good old potato fries.
But, if you’d like something more, you can always use a bit more ingredients to make a more nutritious, filling soup. Root vegetables make a great match together, so you can combine the roasted parsnips with roasted potatoes, sweet potatoes, carrots or swede.
For a bit of a heat, curried parsnip soup sounds just great to me, so you can add some curry powder to the soup when you boil the roasted veggies with the onion, that will give the soup quite a nice kick.
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Roasted Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My cream of parsnip soup is so easy to make, and so healthy too, and it goes so well with kids and grown-ups too. Parsnip soup is also a good recipe for babies and toddler too, as the natural sweetness is loved by little ones. Simple, quick and easy, the best comfort food .
- 6 medium parsnips
- 1 medium-sized onion
- 3 cups vegetable stock/broth
- 1 tbsp olive oil
- 2 tbsp grated parmesan cheese
- 1/2 cup milk
- salt and black pepper
- parsley or thyme to garnish optional
Preheat the oven to 200 degrees C (390 Fahrenheit).
Peel and cut the parsnips into chunks.
Toss the parsnips well with olive oil, and arrange on a baking tray in a single layer.
Roast until tender for about 20-30 minutes.
Cut the onion finely.
In a pan, add the vegetable stock, onion and roasted parsnips and cook for about 15 minutes until the onion is soft.
Season with salt and black pepper, then add the parmesan cheese and milk, and leave to simmer for a further 2 minutes.
Remove from the head and transfer the soup to a blender. Alternatively, use a hand blender to blend to the desired consistency.
Transfer the soup to the pan and leave to bubble away for 1-2 minutes.
Serve with extra parmesan cheese.