When you’re ready to make a comforting Roasted Parsnip Soup, start by gathering fresh parsnips, olive oil, salt, pepper, onions, garlic, vegetable broth, and cream.
You’ll roast the parsnips to enhance their natural sweetness, then blend them with sautéed aromatics for depth.
The result is a smooth, creamy soup with a touch of lemon for brightness.
Interested in mastering this technique? Let’s explore how each step transforms these humble ingredients.
Kitchen Tools Required
To craft the perfect Roasted Parsnip Soup, you’ll need a few essential kitchen tools, ensuring the cooking process is both efficient and precise.
Start with a sharp knife and sturdy cutting board to peel and chop the parsnips and onions uniformly.
This uniformity guarantees even roasting and cooking.
A baking sheet is vital for roasting the parsnips to golden perfection.
For the soup base, utilize a large pot to sauté, simmer, and mix ingredients seamlessly.
A wooden spoon will help you stir without scratching your cookware.
Finally, a blender or immersion blender is indispensable for achieving a silky-smooth texture.
These tools won’t only simplify the preparation but also enhance the flavors and consistency of your delightful soup.
Recipe
Roasted Parsnip Soup is a delightful and comforting dish that brings together the earthy sweetness of parsnips with creamy, savory elements to create a deliciously satisfying meal.
This Irish-inspired soup is perfect for chilly days and serves as a great starter or main course.
The roasting process intensifies the parsnips’ natural flavors, while the addition of thyme, lemon juice, and cream adds depth and richness to the dish.
With a simple preparation process and accessible ingredients, this soup is an excellent choice for both novice and experienced cooks looking to create a hearty, flavorful meal.
Once you’ve gathered your ingredients, you’ll begin by roasting the parsnips to achieve a caramelized, tender texture.
This step enhances their natural sweetness, making the soup more flavorful.
After roasting, the parsnips are combined with sautéed onions and garlic, simmered in vegetable broth, and blended to a smooth consistency.
The final touch of cream and lemon juice balances the flavors, resulting in a well-rounded and delicious soup.
This recipe yields four servings, making it perfect for a small gathering or as a meal prep option for the week.
Ingredients:
- 500 grams parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable broth
- 200 milliliters heavy cream
- 1 teaspoon thyme, dried
- 1 tablespoon lemon juice
- Optional: parsley, chopped for garnish
To prepare the Roasted Parsnip Soup, start by preheating your oven to 200°C (400°F).
Toss the peeled and chopped parsnips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet, then roast them for 25-30 minutes until they’re golden and tender.
While the parsnips are roasting, heat the remaining olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until they become soft and translucent.
Add the roasted parsnips to the pot, along with the vegetable broth, and bring the mixture to a boil.
Reduce the heat and let it simmer for 10 minutes before stirring in the heavy cream and thyme.
Use a blender or immersion blender to puree the soup until smooth.
Add lemon juice and adjust the seasoning if necessary.
Let the soup rest for 5 minutes before serving, and garnish with chopped parsley if desired.
For the best results, confirm that your parsnips are evenly chopped to promote uniform roasting, which will enhance the flavor and texture of the soup.
If you find the soup too thick for your liking, simply add a bit more broth or water to reach your preferred consistency.
Adjust the seasoning to taste, as different vegetable broths can vary in saltiness.
For a vegan version of this soup, substitute the heavy cream with coconut milk or a plant-based cream alternative.
Enjoy this comforting soup as a delightful addition to your meal rotation.
Cook & Prep Time
Crafting the perfect Roasted Parsnip Soup requires a precise balance of preparation and cooking time.
You’ll need to allocate 15 minutes for prepping your ingredients and 45 minutes for cooking them to perfection.
While these times may seem modest, they’re essential for achieving the rich, creamy texture and depth of flavor that makes this soup exceptional.
Here’s a quick breakdown:
| Step | Time |
|---|---|
| Prep | 15 minutes |
| Cook | 45 minutes |
| Rest | 5 minutes |
| Total | 65 minutes |
During prep, focus on peeling and chopping 500 grams of parsnips uniformly to guarantee even roasting.
While cooking, maintain a watchful eye on the sautéed onion and garlic, ensuring they achieve the perfect translucence without browning, setting the stage for your soup’s sumptuousness.
Cooking Steps
Start by preheating your oven to 200°C (400°F) and ensuring your parsnips are evenly coated with one tablespoon of olive oil, salt, and pepper.
Spread them out on a baking sheet to roast until they’re golden and tender, about 25-30 minutes.
While the parsnips roast, heat the remaining olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until they’re soft and translucent.
Step 1. Preheat Oven to 200°C
You’ll want to guarantee your oven is preheated to 200°C (400°F) to achieve the perfect roast on the parsnips.
This precise temperature ensures that the parsnips become golden and tender, releasing their natural sweetness.
Before you begin, make certain your oven rack is properly positioned in the middle of the oven, allowing even heat distribution.
Here’s how to efficiently preheat your oven:
- Check that the oven is clear of any old pans or trays.
- Set the temperature dial to 200°C (400°F) and confirm the setting.
- Wait until the oven reaches the desired temperature before inserting the parsnips.
- Use an oven thermometer to verify accuracy if your oven is prone to temperature fluctuations.
Proper preheating is crucial for the best roasting results.
Step 2. Coat Parsnips With Olive Oil
Begin by evenly coating your chopped parsnips with olive oil to guarantee they roast perfectly.
Use 1 tablespoon of olive oil, ensuring each piece is lightly glazed.
This step is essential for uniform roasting and imparts a rich flavor.
Place the 500 grams of peeled and chopped parsnips in a large bowl or directly on a baking sheet.
Drizzle the olive oil over them, then sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly.
Use your hands or a spoon to toss the parsnips, ensuring every piece is well-coated.
This not only enhances their flavor but also helps them achieve a beautiful golden color.
Properly coated parsnips will roast evenly, providing the perfect base for your soup.
Step 3. Roast Parsnips Until Golden
With your parsnips evenly coated in olive oil, salt, and pepper, place them on a baking sheet, spreading them out in a single layer to guarantee even roasting.
Preheat your oven to 200°C (400°F) for ideal results.
Slide the baking sheet onto the center rack and set your timer for 25-30 minutes, checking for that perfect golden hue.
During roasting, resist the urge to overcrowd the pan, as this will prevent proper caramelization.
- Even Layer: Guarantees consistent heat distribution.
- Golden Color: Signals caramelization and enhanced flavor.
- Toss Halfway: Promotes uniform browning.
- Monitor Closely: Prevents overcooking and burning.
Once the parsnips are golden and tender, promptly remove them from the oven.
Let them rest briefly before proceeding to the next cooking step.
Step 4. Heat Olive Oil in Pot
Drizzle the remaining tablespoon of olive oil into a large pot and set it over medium heat.
Make sure the pot is large enough to accommodate the soup’s subsequent ingredients without overcrowding.
Allow the oil to heat until it shimmers, indicating it’s ready for the next steps.
This shimmering stage is vital for effectively sautéing ingredients, guaranteeing they release their full flavors without burning.
Use a wooden spoon to test the oil’s readiness; if it sizzles gently when the spoon touches the surface, you’re set to proceed.
A well-heated pot with olive oil provides a perfect foundation for building the soup’s flavor profile.
Maintain consistent medium heat to avoid overheating, which can lead to smoking or burning the oil, compromising the dish.
Step 5. Sauté Onion and Garlic
Add the chopped onion and minced garlic to the heated pot, making sure the oil is shimmering before you do so.
Stir them frequently with a wooden spoon, allowing the aromatics to release their flavors.
Your goal is to achieve a soft, translucent texture without any browning, which takes about 3-4 minutes.
Maintain medium heat to prevent burning.
- Monitor closely: Onions can brown quickly if left unattended.
- Keep stirring: Guarantees even cooking and prevents sticking.
- Adjust heat as needed: Lower the temperature if they start to brown.
- Smell check: The aroma should be sweet, not acrid.
Once the onion and garlic are perfectly sautéed, they’ll add depth to the soup, enhancing the roasted parsnips‘ sweetness.
Proceed by adding the roasted parsnips and vegetable broth.
Final Thoughts
Although roasting parsnips might seem like an extra step, it’s crucial for revealing their natural sweetness and depth of flavor in this soup.
By taking the time to roast, you guarantee each piece carries a caramelized richness that blends beautifully with the creamy base.
Precision in chopping parsnips to uniform sizes promotes even roasting, preventing any from being undercooked.
While blending, aim for a smooth consistency; adjust with additional broth if necessary.
Don’t skip the lemon juice—it brightens the flavors, balancing the cream’s richness.
Before serving, a brief rest allows the flavors to meld. Garnish with parsley for a fresh finish.
Embrace this process, and you’ll craft a comforting soup that highlights the humble parsnip’s potential.
Frequently Asked Questions
Can I Use Other Root Vegetables Instead of Parsnips?
Yes, swap parsnips with carrots, turnips, or sweet potatoes. Adjust roasting time as needed for tenderness. These alternatives provide unique flavors, so taste and tweak seasoning. Watch textures, adding broth or water to achieve desired consistency.
How Can I Make the Soup Spicier?
To make the soup spicier, add 1/2 teaspoon of cayenne pepper or red chili flakes while sautéing the onion and garlic. You could also include a chopped fresh chili for an extra kick. Adjust to taste.
Is It Possible to Freeze This Soup?
Yes, you can freeze the soup. Cool it completely, then transfer it to airtight containers, leaving space for expansion. Label with the date. When reheating, thaw in the fridge overnight, then heat gently, stirring occasionally.
What Wine Pairs Well With Roasted Parsnip Soup?
Pair roasted parsnip soup with a crisp, unoaked Chardonnay. Its bright acidity and citrus notes complement the soup’s creamy texture and earthy flavors. Alternatively, try a Viognier for its floral aroma and subtle spice undertones.
How Can I Make the Soup More Filling?
Add cooked lentils or chickpeas for protein and fiber. Stir in diced potatoes or sweet potatoes during simmering to thicken and enhance texture. Incorporate cooked quinoa or rice to boost the soup’s heartiness and nutritional value.
Roasted Parsnip Soup Recipe
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 500 grams parsnips peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion chopped
- 2 cloves garlic minced
- 1 liter vegetable broth
- 200 milliliters heavy cream
- 1 teaspoon thyme dried
- 1 tablespoon lemon juice
- Optional: parsley chopped for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast the parsnips in the oven for 25-30 minutes until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat.
- Sauté the onion and garlic until soft and translucent.
- Add the roasted parsnips to the pot along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the heavy cream and thyme.
- Use a blender or immersion blender to puree the soup until smooth.
- Add lemon juice and adjust seasoning if necessary.
- Let the soup rest for 5 minutes before serving.
- Serve hot, garnished with chopped parsley if desired.
Notes
