Creamy Roasted Parsnip Soup
Creamy 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, making it wonderfully rich and hearty. It's simple to make, hearty, and always a big hit with the whole family.
Servings: 2 people
Calories: 589kcal
Ingredients
- 4 large parsnips
- 1 medium-sized onion
- 500 ml vegetable stock/broth ( 2 cups)
- 4 tablespoon olive oil
- 3 tablespoon grated parmesan cheese
- 125 ml milk ( ½ cup)
- salt and black pepper
- parsley or thyme to garnish optional
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and chop the parsnips into sticks.
- Toss the parsnips well with 2 tablespoons of olive oil, season with a pinch of salt, and arrange on a baking tray in a single layer.
- Roast for 20 minutes until golden.
- Peel and chop the onion, add remaining oil to a pan set over a medium heat, and fry until golden.
- Add the roasted parsnips, stock, milk, half of the parmesan, season with salt and pepper, and leave it to simmer for 10 minutes.
- Use a hand blender to blend to the desired consistency.
- Serve with extra parmesan cheese, croutons, chopped parsley and freshly-ground black pepper.
Video
Notes
- You could just boil the parsnips, but roasting them takes this soup to the very next level. They get a lovely caramelized hint which truly transforms the dish.
- If you don't necessarily want a vegetarian soup, you can also add chicken or beef stock/broth for some extra flavour.
Nutrition
Calories: 589kcal | Carbohydrates: 68g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 14mg | Sodium: 1185mg | Potassium: 1354mg | Fiber: 16g | Sugar: 22g | Vitamin A: 700IU | Vitamin C: 57mg | Calcium: 271mg | Iron: 2mg