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Creamy Roasted Parsnip Soup

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This creamy roasted parsnip soup is a comforting, velvety blend of roasted parsnips, garlic, onion, and warm spices, finished with a touch of cream for richness. Perfect for a cozy lunch or dinner.

Ingredients

  • 2 pounds parsnips, peeled and chopped
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1–1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground white pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a rimmed baking sheet, add chopped parsnips, onion, and garlic. Drizzle with olive oil and sprinkle with 1 teaspoon kosher salt and black pepper. Toss to coat evenly.
  3. Roast in the preheated oven for 30 minutes, or until vegetables are golden and tender, tossing halfway through.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth, water, nutmeg, coriander, white pepper, and remaining 1/2 teaspoon salt. Stir and bring to a simmer over medium heat.
  5. Simmer for 15–20 minutes to allow flavors to meld.
  6. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches, blending carefully).
  7. Stir in the heavy cream and heat through for 2–3 minutes. Adjust seasoning as needed.
  8. Serve hot, garnished with optional toppings like fresh herbs, croutons, or a drizzle of cream.

Notes

  • Roasting the vegetables adds depth and sweetness to the soup.
  • Use full-fat coconut milk instead of cream for a vegan version.
  • Store leftovers in the fridge for up to 4 days or freeze for longer storage.
  • Blending in batches? Let soup cool slightly to avoid splattering.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-roasted-parsnip-soup/