Nutrition abounds in this ultra creamy roasted parsnip and garlic soup. Made with only 5 simple ingredients and naturally gluten free, dairy free and vegan, it’s a warming, comforting classic the whole family will love. Guys. It turns out parsnips are so much more than pale carrots. They have actually become one of my favorite root vegetables to roast, as they turn almost candy-like when roasted and tend to be even sweeter than carrots! Oh my beloved carrots.
You may notice the ones you find in grocery stores (Trader Joe’s, for example) are pretty enormous. Though these may make prep work easier, they tend to be woody and tough—not sweet and tender, like the small-to-medium-sized parsnips. Your best bet may be the farmers market, which is where I scored a hefty amount this past weekend. I roasted half of them for this soup and the other half have been reserved for salads, stir-fry’s, or simple snacking with hummus. As mentioned, this velvety, garlicky soup is made with only 5 ingredients!! Roasted parsnips, an entire head of roasted garlic (get your mints ready), vegetable broth, olive oil and your herb of choice for topping. My co-worker left an entire bouquet of home-grown rosemary on my desk the other day (BLESS) so that was my obvious choice, but thyme would also be lovely.
For only including 5 ingredients, this soup is SO unbelievably flavorful. The combination of sweet roasted parsnips and silky, caramelized garlic is just insane. I know I’ve ranted about my obsession over roasted garlic in the past, but if you haven’t tried it yet, please do your tastebuds (and your soul) a favor and DOO ITTT. It’s so easy and truly transforms garlic into something magical.Since this soup is very light and low calorie, it’s not quite substantial enough for a meal. I’d recommend either enjoying it as an appetizer or pairing it with a salad or sammie. I’ve been pairing it with a big ol’ kale salad filled with roasted chickpeas and creamy hummus dressing for extra protein and fat. Just give me all the rustic, earthy, plant-powered goodies.
Guaranteed to warm you from the inside out, this easy peasy (err, parsnipy?) soup is a must-make!!If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 lb parsnips, stemmed and cleaned
- 1 head of garlic
- 2 tbsp extra virgin olive oil
- 4 cups lower-sodium vegetable broth
- Sea salt and black pepper to taste
- Garnish: rosemary or thyme, pumpkin seeds, toasted sesame oil
- Preheat oven to 400 degrees F.
- Place parsnips on a baking sheet and drizzle with 2 tsp olive oil and a sprinkle of sea salt and pepper.
- Peel most of the paper off garlic. Trim the top off the head and drizzle the exposed surface with 1-2 tsp of olive oil. Wrap the garlic in aluminum foil and place on roasting pan with parsnips. Roast garlic and parsnips for 50 minutes, turning the parsnips 2x throughout. Allow to cool until able to handle.
- Using a spoon, remove any extra-charred skin off parsnips before adding them to a blender or food processor. Squeeze the garlic cloves out of the bulbs and add to processor. Discard shells.
- Pour in two cups of vegetable broth and blend ingredients until smooth and creamy.
- Heat a large soup pot over medium heat. Add 1-2 tsp of remaining olive oil to prevent sticking. Pour blended soup into pot and add remaining two cups of vegetable broth. Stir to combine and heat soup to desired temperature.
- Ladle soup into a bowl and top with fresh herbs, pumpkin seeds and a swirl of toasted sesame oil (optional). Enjoy!