I know, the title Roasted Parsnip Soup doesn’t sound all that interesting or appetising! Parsnips have to be my least favourite vegetable, no matter how they are cooked, I’m just not all that keen. But in a soup, there’s a different proposition.
Once roasted with some onions, garlic, tomatoes and spices, drizzled in olive oil, then blended with vegetable stock (I make my own but use what you have available), the parsnips are transformed into a delicious, fragrant, creamy (but without using cream) soup. Garnish with nuts, seeds, black pepper, cayenne (my favourite!) or “condiment” of your choice.
Roasted Parsnip Soup
Prep: 15 mins
Roasting Time: 35 mins
Pre-heat your oven to 200C fan/gas 7
3-4 large Parsnips, peeled and diced
1 large red onion, quartered
2 large Plum Tomatoes, quartered
1 tsp ground turmeric
½ tsp mustard seeds
2 garlic cloves, sliced
1.5 litres vegetable stock*
In a large bowl, mix together some Olive oil (use as much as needed to completely coat your vegetable/spice mix, use a spoon, the Turmeric will turn your hands yellow) and all the ingredients except the vegetable stock.
Once combined, place the mixture into a roasting tin and roast for around 35 minutes or until everything is softened and tender.
Cool slightly, then spoon into a food processor with half the vegetable stock and process until smooth. Add the other half of the stock and carefully blend until combined. I use a Vitamix which can accommodate this amount but you can process in 2 smaller amounts for the same effect.
I popped mine in the fridge and used the next day, but if eating on the day just heat up to the desired temperature and serve with a crusty loaf. Garnish as above.
*Add more stock if you prefer a more liquid soup, soup make thicken up if left in the fridge, adding more liquid does not alter the flavour.
This was simply delicious and now I can enjoy Parsnips instead of avoiding them, making them into a soup really does make them very palatable.
Parsnips – They have high levels of potassium, folic acid, manganese, magnesium, phosphorous, zinc, and iron, in addition to being a good source of vitamins B, C, E, and K.