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–+ servings
creamy roasted parsnip soup

Roasted Parsnip Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Irish
Servings 4

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

For extra tips, ensure the parsnips are evenly chopped for uniform roasting. If the soup is too thick, add a bit more broth or water to reach your desired consistency. Adjust seasoning to taste, as different vegetable broths can vary in saltiness. For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
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