Home Kitchen Creamy Roasted Parsnip Soup

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. A regular here 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 dish 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 fireside and comforting.

To cook this Creamy Roasted Parsnip Soup Set out:

• 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

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 go-to), 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!

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 straightforward, but lusciously creamy and savory.

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!