Roast Parsnip Soup
Roast 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 roasted parsnip soup is super easy to make, and always a big hit with the whole family.
Servings: 2 people
Calories: 509kcal
Equipment
- Blender
- Oven
Ingredients
- 6 medium parsnips
- 1 medium-sized onion
- 3 cups vegetable stock/broth
- 1 tablespoon olive oil
- 2 tablespoon grated parmesan cheese
- ½ cup milk
- salt and black pepper
- parsley or thyme to garnish optional
Instructions
- 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.
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: 509kcal | Carbohydrates: 96g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1562mg | Potassium: 1905mg | Fiber: 24g | Sugar: 31g | Vitamin A: 893IU | Vitamin C: 83mg | Calcium: 304mg | Iron: 3mg