Warm up your kitchen and awaken your taste buds with a bowl of Roasted Parsnip and Garlic Soup! This rich and creamy delight is not just a comforting dish; it’s a celebration of flavors that will leave you craving more. With its golden roasted parsnips and aromatic garlic, this vegetarian soup is the perfect antidote to chilly evenings. Ready in just 50 minutes, it’s an easy recipe that promises to impress your family and friends. Get ready to dive into a world of warmth and nourishment—your next favorite recipe awaits!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 parsnips, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, whole
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Peel the parsnips and cut them into roughly 1-inch chunks. Chop the onion into medium-sized pieces. Separate the garlic cloves but leave them unpeeled to protect their delicate flavor during roasting.
- Place the chopped parsnips, onion, and whole garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through. The parsnips should be golden brown and tender, with caramelized edges.
- Remove the roasted vegetables from the oven. Squeeze the roasted garlic cloves out of their skins into a large pot.
- Add the roasted parsnips and onions to the pot with the garlic. Pour in the vegetable broth and bring to a simmer over medium heat.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the mixture to a standard blender in batches, being cautious with the hot liquid.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little more vegetable broth.
- Ladle the soup into serving bowls. Garnish with freshly chopped parsley and a drizzle of olive oil if desired.
- Serve hot, accompanied by crusty bread or croutons for added texture.
Tips
- Choose the Right Parsnips: Look for firm, smooth parsnips without any blemishes. Smaller parsnips tend to be sweeter and more tender, making them ideal for roasting.
- Roasting Technique: Make sure to spread the vegetables in a single layer on the baking sheet to ensure even roasting. This helps achieve that perfect caramelization that enhances the soup's flavor.
- Garlic Magic: Don’t skip roasting the garlic! Leaving the cloves unpeeled while roasting protects their delicate flavor and gives you a sweet, mellow taste that elevates the soup.
- Blending Tips: If using a standard blender, allow the soup to cool slightly before blending in batches to avoid any splatter from the hot liquid. An immersion blender is a great alternative for a smoother process.
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency.
- Garnish for Flavor: Enhance the presentation and flavor by garnishing with fresh parsley and a drizzle of olive oil before serving. A sprinkle of croutons can add a delightful crunch!
- Perfect Pairing: Serve the soup with crusty bread or homemade croutons for a complete meal that’s sure to satisfy.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
