roasted-parsnip-soup

Roasted Parsnip Soup

Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried. They get that caramelized crunchy, crispiness or become silky so they do well roasted or in a puree.

Parsnips contain many positive health benefits. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate. They also boast anti-inflammatory properties and anti-fungal properties as well

Ingredients:

  • 1 lb parsnips, chopped into large chunks
  • 3 cloves garlic
  • 1 onion, diced
  • 2 Tbsp olive oil
  • 4 cups vegetable or chicken stock
  • 1/2 tsp smoked paprika
  • salt and pepper, to taste
  • 2 Tbsp sour cream, to garnish
  • Parsley, to garnish

Instructions:

  1. Preheat oven to 350°F. Line baking sheet with tinfoil.
  2. Combine parsnips and garlic cloves onto prepared baking sheet. Drizzle with 1 Tbsp olive oil, smoked paprika and salt and pepper. Roast for 15-20 minutes or until tender.
  3. In a large sauce pan, heat 1 Tbsp olive oil over medium heat. Add diced onions and saute until softened. Add roasted parsnips, garlic and chicken stock.
  4. Using a handheld blender, blend ingredients until smooth. (Alternatively, you can use a regular blender though you may need to do in batches).
  5. Heat soup until desired temperature is achieved. Season with salt nd pepper as needed.
  6. Serve with swirl of sour cream, chopped parsley. Enjoy!