parsnip potato soup

This soup has simple ingredients but a lot of flavor. It&#039;s creamy but healthy and a delicious way to use parsnips!

Roasted Parsnip and Potato Soup

lbs fresh parsnips, peeled and chopped

lg white onion, chopped

russet potatoes,

garlic

olive oil

thyme (optional)

stock

milk

bacon

parsley,

celery salt

salt

pepper

Pre-heat oven to 425 degrees.

Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).

Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking.

Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.

Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.

Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.

Bring pot to a gentle boil.

Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.

Serve with fresh minced parsley and crumbled bacon.

This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, parsnips, and potatoes! It's naturally dairy-free, vegan, and delicious.

Creamy Parsnip Soup with Roasted Garlic

(70 g) cashews

Olive oil,

lb. (450 g) parsnips, ends

onion,

rosemary

Salt and black pepper,

(473 ml) vegetable stock

(473-710 ml) water

lemon

Optional toppings: parsley, olive oil, croutons, etc.

Prep

Preheat the oven to 425F and set a baking sheet aside. Place the cashews in a medium bowl and cover with boiling (or very hot) water. Let soak while the vegetables roast in the oven.

Vegetables

Cut the top 1/4” off of the head of garlic to expose most of the cloves. Place on a sheet of aluminum foil, then drizzle with oil and wrap it up to seal it tightly. Add the parsnips, potatoes, and onion to the baking sheet and drizzle with oil, salt, pepper, and rosemary, if using. Use your hands to toss them until evenly coated, then spread them out evenly on the baking sheet. Add the foil-wrapped garlic to the baking sheet as well.

Roast

Place the baking sheet on the top rack of the oven and roast for 35 to 40 minutes, until the vegetables are golden and tender. 

Blend

Use tongs to transfer the roasted vegetables to a blender. Carefully unwrap the garlic and squeeze the tender cloves into the blender. Drain the cashews, then add them to the blender along with the vegetable broth and water. (Note: I used an 8-cup blender, but if yours is smaller you may need to work in batches). Blend until smooth and creamy; add more salt and pepper to taste, if necessary. 

Serve

transfer the soup to a large pot or large saucepan, then stir in the lemon juice (you can also just mix the lemon juice in the blender, but I find the soup easier to serve from a pot). Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to 2 months.

Hi Caitlin !
I tried this recipe this week for my meal prep and OMG those flavours !!! I'm addicted to this soup : the perfect balance between parsnips, garlic and rosmary ! I loved how easy it was to make this beauty &lt;3 Such a beautiful way to end parsnip season !
Thank you so much for this creamy dreamy one !
Have a wonderful day and take care &lt;3

Made this weekend and shared with a friend. I rarely make parsnips but thought it would be a fun way to get more diverse vegetables into my diet. Turns out they are delicious when roasted and this was such a warming, hearty, craveable soup. I garnished with lemon and parsley, and I think I’ll sprinkle paprika on the leftovers to add even more depth of  flavour. The garnishes really helped give it some lift as the soup is extremely creamy and earthy (in a good way!). Lovely recipe to balance my repertoire of soups that I’ll be making all winter long. Thanks for sharing!

https://content.jwplatform.com/videos/paiAAvUv.mp4

This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, and parsnips! Naturally vegan and so delicious.

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Top 2 parsnip potato soup recipes from across the web

The most viewed parsnip potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed parsnip potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine