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Creamy, nutty, and lightly spiced, this Roasted Parsnip Soup transforms simple ingredients into a cozy, flavorful bowl perfect for Fall/Winter. + It’s gluten-free and vegan!
Why You’ll Love This Recipe
I’ll admit, as fall rolls around, I’m often so focused on ingredients like pumpkin and sweet potatoes that parsnips don’t always get the spotlight they deserve. But, then I discovered this easy roasted parsnip soup (made with just 9 simple, inexpensive ingredients in under an hour). It’s hearty, delicious, and a perfect crowd-pleasing starter, side, or main for fall and winter.
Roasting really brings out the natural sweetness in parsnips while concentrating their earthy, nutty flavor. When combined with onion, roasted garlic, and simple seasonings, then blended until smooth, this soup is cozy, comforting, velvety, and sure to impress. It’s healthy and satisfying, too – with plenty of fiber, potassium, and vitamin C. There are several tasty ways to customize the recipe, too (keep reading!).
You could also use parsnips in my one-pan root vegetable hash and easy kidney bean vegetable stew.
The Ingredients
Refer to the recipe card for the full list of ingredients, ingredient notes, and substitutes.
Recipe Variations and Add-Ins
- Spice: Make delicious spicy parsnip soup with chili/cayenne pepper
- Curried parsnip soup: Add 1-3 tsp of mild, medium, or hot curry powder.
- Celeriac: Sub up to half parsnip with celeriac.
- Other vegetables: Add depth by subbing some parsnip with carrots, butternut squash, Yukon gold potatoes, etc.
- Apple/pear: To balance parsnip earthiness. Add 1-2 diced apples/pears – like a Honeycrisp, gala, etc., to this easy parsnip soup.
- Maple syrup: This enhances the natural sweetness of roasted parsnips.
- Cream: Stir in dairy-free cream/ canned coconut milk when serving for creamy vegan parsnip soup.
- Vegan butter: Stir in a little dairy-free butter when serving for silky richness.
How to Make Roasted Parsnip Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, preheat the oven to 400F/200C and line a baking sheet with parchment paper. Meanwhile, peel and wedge the onion, chop the parsnips into 1-inch slices, and chop ½-inch off the top of the head of garlic. Transfer the chopped ingredients to the baking sheet, toss with the oil and salt (including over the exposed garlic), and mix well.
Step 2: At the end, heat the oil in a large, lidded pot over medium heat. Once hot, transfer the roasted ingredients to it, squeezing the tender roasted garlic from the head. Then, add the tomato paste and sauté for 20 seconds. Stir in the vegetable stock/ bouillon + water and stir well. Bring to a boil, then lower to a simmer, cover with a lid, and simmer for just 5 minutes.
Step 3: Using an immersion blender or blender, carefully blend the soup until smooth.
Step 4: Add the juice of half a lemon, then taste the creamy parsnip soup and adjust the lemon and seasonings. Enjoy!
OR, use a regular blender in batches if necessary. Hold the lid down with a cloth, pausing to open it, and release steam occasionally to avoid pressure building up.
FAQs
Yes. Preparing an easy parsnip soup entirely on the stove actually cuts the cooking time down by pretty much half, BUT you won’t get the extra flavor depth that roasting provides. Sauté diced onion and minced garlic for 2-3 minutes, add the parsnips for a few minutes to caramelize lightly, then simmer in the stock until tender. Blend, season, and enjoy.
Probably, but frozen parsnips likely won’t caramelize as much as fresh ones.
Pro Recipe Notes
- Use medium/large parsnips: Avoid extra-large parsnips, as they can have woody cores.
- Caramelization = flavor: So don’t rush the roasting process, and feel free to broil the veg at the end for a little more char/caramelization.
- Cut even-sized pieces: So the veg roasts evenly.
- For a thicker/thinner soup: Adjust how much veg broth/water you use.
Serving Suggestions
Storage Instructions
Fridge: In an airtight container for 4-5 days.
Freeze: Allow the roasted parsnip soup to cool, then store in freezer-safe bags (spread flat) or airtight containers for 3-4 months. Thaw in the fridge overnight.
Reheat: On the stove (over medium-low) or in a microwave (30-second increments, stirring in between). If it’s thickened, add an extra splash of water/broth.
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Place the onion wedges, garlic head with the cut side up, and chopped parsnips on the baking sheet in a single layer. Sprinkle it with salt and drizzle the oil. Drizzle oil directly into the cut side of the garlic head.
Sprinkle on the coriander powder and Italian seasoning. Mix well and roast for 25 to 30 minutes.
Remove the sheet from the oven and set aside.
Heat a large pot with a lid over medium heat. Place the roasted parsnips and onion in the pot. Carefully squeeze the soft roasted garlic into the pot.
Add the tomato paste. Mix well and cook for 20 seconds.
Add the water and bouillon cubes. Bring to a boil, reduce the heat to a simmer, cover with the lid, and cook for 5 minutes.
Using an immersion blender, blend the soup in the pot until smooth. You could also blend it in a blender. Work in batches if your blender cup is not big enough.
Transfer the soup back into the pot, squeeze half a lemon, and mix.
- Use medium/large parsnips: Avoid extra-large parsnips, as they can have woody cores.
- Caramelization = flavor: So don’t rush the roasting process, and feel free to broil the veg at the end for a little more char/caramelization.
- Cut even-sized pieces: So the veg roasts evenly.
- For a thicker/thinner soup: Adjust how much veg broth/water you use.
Calories: 220kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 987mgPotassium: 754mgFiber: 10gSugar: 10gVitamin A: 72IUVitamin C: 46mgCalcium: 99mgIron: 2mg
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