Creamy Roasted Parsnip Soup is a smooth, velvety soup that highlights the sweet, nutty flavor of parsnips. This soup, enhanced with a touch of garlic and thyme, provides a warm and comforting dish. It’s perfect for a cozy night in or as an elegant starter for a dinner party.
Ingredients
- 1 kg parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: a pinch of nutmeg
Directions
- Preheat the oven to 400°F (200°C). Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until soft and translucent.
- Add the minced garlic and dried thyme, cooking for another minute until fragrant.
- Add the roasted parsnips to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.
- Using an immersion blender or a regular blender (in batches), puree the soup until smooth.
- Return the soup to the pot (if using a regular blender) and stir in the heavy cream. Heat through, but do not boil. Season with salt, pepper, and a pinch of nutmeg if desired.
- Serve hot, garnished with a swirl of cream or a sprinkle of fresh thyme.
Nutrition Facts (per serving)
- Calories: 280
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g
Prep and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
Servings
- Serves: 4-6 people
Creamy Roasted Parsnip Soup is a delightfully comforting dish, especially on cold days. The natural sweetness of the parsnips, combined with the rich cream, creates a luxurious soup that’s both simple to make and satisfying to eat. Enjoy this creamy treat as a stand-alone meal or as a starter to a larger feast!
