Creamy Roasted Parsnip and Garlic Soup (Printable Version)
A velvety soup with sweet roasted parsnips and caramelized garlic, blended until silky smooth.
# What You Need:
→ Vegetables
01 - 1.5 pounds parsnips, peeled and cut into 3/4 inch chunks
02 - 1 large yellow onion, peeled and quartered
03 - 1 whole garlic bulb, top sliced off
→ Dairy
04 - 3/4 cup heavy cream
→ Liquids
05 - 3.75 cups vegetable stock (gluten-free if needed)
→ Oils & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon sea salt, plus more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg (optional)
→ Garnishes (optional)
10 - Chopped fresh chives or parsley
11 - Drizzle of olive oil or cream
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Arrange parsnip chunks and onion quarters on a large baking tray. Place the garlic bulb cut side up on the tray. Drizzle all vegetables with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 30 to 35 minutes, turning parsnips once halfway through, until golden and tender. The garlic should be soft and caramelized; cover with foil if it begins to brown too quickly.
04 - Squeeze the roasted garlic cloves out of their skins into a large soup pot. Add the roasted parsnips and onions to the pot.
05 - Pour in the vegetable stock and bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld together.
06 - Remove from heat. Use an immersion blender to puree the soup until completely smooth and silky. Alternatively, work in batches using a standard blender.
07 - Stir in the heavy cream and nutmeg if using. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Reheat gently if necessary. Ladle into serving bowls and garnish with fresh herbs and a drizzle of cream or olive oil.
# Expert Tips:
01 -
- It&s surprisingly elegant yet so simple to create, leaving your guests thinking you&ve spent hours.
- The sweetness of roasted parsnips perfectly balances the mellow garlic, creating a depth of flavor that&s truly addictive.
02 -
- Resist the urge to under-roast the vegetables; that golden caramelization is where all the deep, sweet, and complex flavor truly comes from.
- Always adjust your seasoning at the very end, especially after adding the cream, as dairy can sometimes mellow out the existing flavors.
03 -
- An immersion blender is a game-changer for soups like this; it saves on washing up and makes the blending process incredibly quick and mess-free, right in the pot.
- If using a traditional blender, be extremely careful with hot liquids; fill it only halfway, hold the lid down firmly with a towel, and start on a very low speed, allowing steam to escape through the lid&s vent.