A velvety, comforting soup made from roasted parsnips, perfect for a cozy meal. This creamy soup is rich in flavor and easy to make, offering a unique twist on traditional soups.
Preparation time
15min
Cooking time
45min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 3 cloves garlic
- 200 ml heavy cream
- 2 tbsp olive oil
- 1 onion
- 500 g parsnips
- 1 tsp salt
- 1 liter vegetable broth
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Toss the chopped parsnips with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25-30 minutes until tender and golden brown.
Step 3
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Step 4
Add the minced garlic and cook for another 1-2 minutes.
Step 5
Add the roasted parsnips to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
Step 6
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
Step 7
Stir in the heavy cream and season with salt and black pepper. Simmer for another 5 minutes.
Step 8
Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.