Roasted Parsnip Soup
Creamy, nutty, and lightly spiced, this Roasted Parsnip Soup transforms simple ingredients into a cozy, flavorful bowl perfect for Fall/Winter. + It’s gluten-free and vegan!
Servings: 4 to 6
Calories: 220kcal
Ingredients
- 1 yellow onion cut into wedges
- 1 head of garlic cut ½ inch from the top
- 1 ½ pounds of parsnips chopped
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 teaspoon of coriander powder
- ½ teaspoon of Italian seasoning
- 1 tablespoon of tomato paste
- 5 cups of water
- 2 low sodium vegetable bouillon cubes
- 1 lemon
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Place the onion wedges, garlic head with the cut side up, and chopped parsnips on the baking sheet in a single layer. Sprinkle it with salt and drizzle the oil. Drizzle oil directly into the cut side of the garlic head.
- Sprinkle on the coriander powder and Italian seasoning. Mix well and roast for 25 to 30 minutes.
- Remove the sheet from the oven and set aside.
- Heat a large pot with a lid over medium heat. Place the roasted parsnips and onion in the pot. Carefully squeeze the soft roasted garlic into the pot.
- Add the tomato paste. Mix well and cook for 20 seconds.
- Add the water and bouillon cubes. Bring to a boil, reduce the heat to a simmer, cover with the lid, and cook for 5 minutes.
- Using an immersion blender, blend the soup in the pot until smooth. You could also blend it in a blender. Work in batches if your blender cup is not big enough.
- Transfer the soup back into the pot, squeeze half a lemon, and mix.
Notes
- Use medium/large parsnips: Avoid extra-large parsnips, as they can have woody cores.
- Caramelization = flavor: So don’t rush the roasting process, and feel free to broil the veg at the end for a little more char/caramelization.
- Cut even-sized pieces: So the veg roasts evenly.
- For a thicker/thinner soup: Adjust how much veg broth/water you use.
Nutrition
Calories: 220kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 987mg | Potassium: 754mg | Fiber: 10g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 46mg | Calcium: 99mg | Iron: 2mg
