Roasted Parsnip Soup With Lemon Yoghurt Recipe

Name: Roasted Parsnip Soup With Lemon Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-sized parsnips; 2 tbs oil; Salt; 4 cloves garlic; 4 cups of chicken bouillon; 1 cup fat-reduced cream; 2 tbs corn starch.; A couple of fresh twigs of Rosemary; 1/2 lemon, only juice; 1 cup plain yoghurt; Dried red pepper flakes; Fresh Rosemary for topping

Servings: persons

3 medium-sized parsnips
2 tbs oil
Salt
4 cloves garlic
4 cups of chicken bouillon
1 cup fat-reduced cream
2 tbs corn starch.
A couple of fresh twigs of Rosemary
1/2 lemon, only juice
1 cup plain yoghurt
Dried red pepper flakes
Fresh Rosemary for topping

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Roasted Parsnip Soup With Lemon Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions