Yes, it's spring and I'm still posting soup recipes. We eat soup all year round because honestly, it's delicious. But more than that, this is actually a seasonal recipe! I pulled the last of my overwintered parsnips out of the ground a couple weeks ago and made this soup. Because overwintered parsnips are amazing!
Of course this soup can be made with store bought parsnips as well but if you have some space to plant your own parsnips this year and overwinter them you should because the sweetness of a parsnip that has been in the ground all winter can't be beat. Either way, make this soup!
Roasted Parsnip Soup
- 5 lbs parsnips, peeled and chopped
- 5 Tbsp olive oil
- 2 extra Large onions, chopped
- 5 cloves garlic, peeled and smashed with the side of a knife
- 8 cups chicken or vegetable stock
- 6-8 cups water
- Kosher Salt
- Freshly ground black pepper
Preheat oven to 400
Divide chopped parsnips between two parchment lined baking sheets. Pour 1-1/2 Tbsp olive oil and 1/4 tsp kosher salt over each one. Mix well, and spread out the parsnips in an even layer on each. Roast for approximately one hour until beginning to brown.
In a large pot or Dutch oven over medium heat, heat 2 Tbsp olive oil. Add the chopped onion and 1/2 tsp kosher salt and saute until golden, about 15 minutes. Add garlic and cook, stirring often, another 5 min. Add roasted parsnips, broth and 6 cups water. Bring to a simmer and cook for 40 minutes to an hour.
Puree using an immersion blender or in batches in a blender adding additional water if needed. If a super smooth soup is desired strain through a fine mesh strainer or chinois. Season to taste with salt and freshly ground black pepper