Roasted Parsnip Soup With Lemon Yoghurt – a delicious recipe with parsnips, oil, Salt, garlic, chicken bouillon, cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oven to 200 deg C. Peel and cut the parsnips into smaller pieces, about 1 inch. Place in oven proof form and add oil and salt to taste. Mix well. Place form in the middle of the oven. Let cook for 20-25 minutes until the parsnips are golden brown. Stir after 10-12 minutes.
2
Bring boullion, cream, the coarsely chopped garlic cloves, and a few twigs of Rosemary to a boil. Add the parsnips and let simmer about 10 minutes. Transfer to a food processor and mix the soup until smooth. Pour back into pan. Mix the corn starch with some cold water and add to the soup. Bring to a boil again and let simmer for 2 minutes. Taste and add more salt if needed. Mix yoghurt and lemon juice in bowl. Remove soup from heat and spoon into bowls. Top with a little crushed red pepper flakes, a dollop of yoghurt, and fresh Rosemary. Enjoy!
1242
kcal
Calories
81
g
Fat
50
g
Carbs
76
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 12 ingredients. The key ingredients include: 3 medium-sized parsnips, 2 tbs oil, Salt, 4 cloves garlic, and more.
Yes, Roasted Parsnip Soup With Lemon Yoghurt 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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