Description
Enjoy a warm and comforting Roasted Parsnip Soup with Thyme, perfect for a chilly evening. This soup offers a unique, slightly sweet flavor profile that elevates the simple parsnip.
Ingredients
Scale
- 2 lbs parsnips, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1/2 cup heavy cream (optional, for richness)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast the parsnips for 25 to 30 minutes, until tender and slightly caramelized.
- While the parsnips roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
- Add the roasted parsnips and the broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until very smooth.
- Return the pureed soup to the pot. Stir in the heavy cream, if using. Heat through gently, do not boil.
- Taste and adjust seasoning with more salt and pepper as needed. Serve hot.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or skip it entirely for a lighter texture.
- Roasting the parsnips brings out their natural sweetness, which is key to this recipe’s flavor.
- You can garnish with extra fresh thyme sprigs or a drizzle of good quality olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 180 (without cream)
- Sugar: Approx. 8g
- Sodium: Varies based on broth
- Fat: Approx. 7g (without cream)
- Saturated Fat: Approx. 1g (without cream)
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 6g
- Protein: Approx. 4g
- Cholesterol: Approx. 5mg (without cream)