Roasted Parsnip Soup is a rich and decadent soup that has white beans and roasted garlic to add some fancy flavor. 

Roasted Parsnip Soup

Soup is my jam. I love to make pureed soups with vegetables. Today I am sharing a Roasted Parsnip Soup which is made ultra decadent by the white beans and roasting the vegetables. 

Roasted Parsnip Soup

Roasting your veggies before making the soup adds a lot of flavor. You want to make sure that you do not burn your onion because then your soup will have a burnt taste. I originally roasted my veggies at 400 and it was too high. I suggest roasting yours at 375 to ensure that your onion won’t burn. Once you finish roasting your veggies you can either use an immersion blender in a pot or blend the soup in a food processor until smooth. 

Roasted Parsnip Soup

Want more soup inspiration? Check out my Carrot and Sweet Potato Soup, Zucchini and Leek soup or even Asparagus Soup. 


 

Recipe

Roasted Parsnip Soup 

Roasted Parsnip Soup

serves 4-6

Ingredients: 

  • 4 parsnip (about 1 pound) cut into pieces
  • 4 extra large garlic cloves, skin on, left whole
  • 1 onion, cut into pieces
  • 2 tablespoons olive oil for drizzling
  • 1 tablespoon dried thyme or rosemary
  • salt and pepper
  • 1 15 ounce can White Beans, drained and rinsed
  • 4 cups vegetable broth (additional if necessary)
  • 1 cup of water  
  • juice of half a lemon 

Instructions: 

  1. Preheat oven to 375 degrees. On a large baking sheet toss the parsnip, garlic, onion, olive oil, thyme, salt and pepper. Roast for 45 to 50 minutes until tender and garlic has softened.
  2. Once cool enough to handle, squeeze garlic cloves into the food processor (removing the skin) with the parsnip onion mixture, white beans, vegetable broth, water and lemon juice (this may need to be done in two batches). Puree until smooth and adjust consistency as desired.
  3. Transfer blended soup into a large pot and warm over medium heat and season with salt and pepper to taste. Stir frequently so the bottom does not burn. Serve with a drizzle of olive oil and freshly ground black pepper. 

Notes: The vegetable stock I used was from Trader Joe’s, it was dark in color and rich. This made the soup a little darker then I would have liked. Use your preferred Vegetable Broth, however, note that the color may be different.