adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Roasted Parsnip Soup
Creamy Roasted Parsnip Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Velvety parsnip soup with roasted root veggies, fragrant spices, and creamy richness - a comforting cold-weather delight.
Ingredients:
  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • sea salt and ground black pepper to taste
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon cayenne pepper
  • 4 cups chicken stock
  • 1 cup whole milk
  • 0.5 cup heavy cream
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • In a mixing bowl, combine parsnips and carrots with 1 tablespoon of olive oil. Make sure the vegetables are well-coated. Season with salt and pepper, then spread them evenly on a baking sheet.
  • Roast in the preheated oven for about 30 minutes, until the vegetables are tender and the parsnips are golden brown.
  • In a large saucepan over medium heat, heat the remaining tablespoon of olive oil. Sauté the onion and celery in the hot oil until softened and the onion starts to turn golden brown, about 5 minutes. Lower the heat and add the butter, brown sugar, garlic, roasted parsnips, and carrots. Cook and stir until the vegetables are very soft and starting to brown, about 5 to 10 minutes.
  • Sprinkle in ginger, cardamom, allspice, nutmeg, and cayenne pepper, then mix for 1 minute. Add chicken stock and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer for 5 to 10 minutes.
  • In batches, pour soup into a blender, filling it no more than halfway. Secure the lid with a kitchen towel and pulse to start blending, then let it purée. Transfer the smooth soup to a clean pot.
  • Combine the milk and cream in the mixture and allow it to simmer gently over a medium-low heat. Season the mixture with salt and pepper to taste before serving.

Similar Recipes