Creamy Roasted Parsnip And Garlic Soup Recipe

Name: Creamy Roasted Parsnip And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs parsnips, peeled and cut into 1-inch cubes; 1 potato, peeled and diced (I used a large yukon); 1 1/4 cups onions, chopped; 4 teaspoons minced garlic (you can add more garlic if you like); 6 cups vegetable broth (you can add more if you like the soup a bit thinner); 1/8 - 1/4 teaspoon ground allspice (to taste); 2 tablespoons olive oil (to roast the parsnips); 3 tablespoons butter (to saute the onion and garlic); salt; pepper; Garnish; sour cream; chives, diced fine; 1 cup maple cured ham, fine chopped and sauteed

Servings: persons

2 1/4 lbs parsnips, peeled and cut into 1-inch cubes
1 potato, peeled and diced (I used a large yukon)
1 1/4 cups onions, chopped
4 teaspoons minced garlic (you can add more garlic if you like)
6 cups vegetable broth (you can add more if you like the soup a bit thinner)
1/8 - 1/4 teaspoon ground allspice (to taste)
2 tablespoons olive oil (to roast the parsnips)
3 tablespoons butter (to saute the onion and garlic)
salt
pepper
Garnish
sour cream
chives, diced fine
1 cup maple cured ham, fine chopped and sauteed

1
Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
2
Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
3
Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
4
If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
5
Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
6
Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 lbs parsnips, peeled and cut into 1-inch cubes, 1 potato, peeled and diced (I used a large yukon), 1 1/4 cups onions, chopped, 4 teaspoons minced garlic (you can add more garlic if you like), and more.

Yes, Creamy Roasted Parsnip And Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Roasted Parsnip And Garlic Soup

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