Roasted Parsnip, Garlic + Apple Soup – a delicious recipe with soup, olive oil, parsnip, garlic, gala apple, yellow onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400u00b0F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips.
2
Slice off the top of the head of garlic, so that each clove inside is exposed. Drizzle 1 tbsp of olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes.
3
When finished cooking, chop parsnips.
4
Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and saute for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Saute for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes.
5
Using an immersion blender, blend until smooth.
6
Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.
526
kcal
Calories
9
g
Fat
97
g
Carbs
22
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: soup, 2 tablespoons olive oil, 1 pound parsnip, 1 head of garlic, and more.
Yes, Roasted Parsnip, Garlic + Apple 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.
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