Roasted Parsnip Soup

This simple yet flavorful roasted parsnip soup is the perfect way to warm up on a cold day. The natural sweetness of the parsnips pairs perfectly with the savory notes of the onion and garlic, and the chicken broth adds a richness that makes this soup irresistible. Best of all, it's easy to make and can be tailored to your own taste preferences.

Parsnips, a root vegetable closely related to carrots and parsley, have been cultivated for centuries and were once a staple food in Europe. Today, they're still enjoyed in many parts of the world, but their popularity has waned somewhat in recent years. This recipe is a testament to the versatility of parsnips and their ability to shine in a simple yet elegant dish.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 pounds parsnips, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss parsnips, onion, garlic, and olive oil in a large bowl.
3. Spread on a baking sheet and roast in preheated oven for 25 minutes, or until tender.
4. Transfer roasted vegetables to a large pot.
5. Add chicken broth, salt, and pepper. Bring to a boil over medium heat.
6. Reduce heat and simmer for 15 minutes, or until vegetables are soft.
7. Puree soup with an immersion blender or in a regular blender until smooth.
8. Stir in chopped parsley and serve.

Why It Works

• Roasting the parsnips brings out their natural sweetness and caramelizes them slightly, giving the soup a rich and flavorful base.
• The addition of onion and garlic adds depth of flavor and complexity to the soup.
• Using chicken broth as the liquid base adds a richness and umami that complements the sweetness of the parsnips.
• Pureeing the soup until smooth creates a velvety texture that is both comforting and satisfying.