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Creamy Roasted Parsnip Soup

 
C439d402833bb8524482 550
105

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Yield

10

servings

Prep

25

min

Cook

65

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds parsnips
peeled and cut into 1/2 inch pieces
1 cup milk, whole
4 cups chicken broth
¼ teaspoon cayenne pepper
*
½ teaspoon nutmeg
ground
½ teaspoon allspice
ground
*
½ teaspoon cardamom pods
ground
1 teaspoon ginger
ground
*
1 tablespoon brown sugar
3 cloves garlic
minced
1 tablespoon butter
3 each celery stalks
diced
*
1 large onions
diced
1 tablespoon olive oil
1 x black pepper
to taste
*
1 x sea salt
to taste
*
1 tablespoon olive oil
3 each carrots
peeled and cut into 1/2-inch pieces
*
½ cup heavy whipping cream

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil.

Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.

Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery.

Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes.

Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots.

Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.

Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat.

Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée the soup right in the cooking pot.

Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Note: Pear goes well with parsnip, so thinly sliced and roasted pears can be also served with soup.

 

* not incl. in nutrient facts

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Comments

Kimberly @ Cooking With Kimber
http://CookingWithKimberly.com
 about 10 years ago

This is really tasty - I used the base of this soup for my roasted carrot soup and added to it...

Great stuff!

Kimberly :)

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 18741% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 452mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 35% Vitamin C 25%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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