This parsnip soup is a delicious blend of roasted vegetables, warm spices, and cream for a smooth, flavor-packed, comforting winter soup.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
187 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.
Step 3
Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.
Step 4
Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.
Step 5
Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
Step 6
Pour 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. Blend in batches until smooth and pour into a clean pot.
Step 7
Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Ingredients
1 teaspoon ground ginger
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, diced
3 stalks celery, diced
1 cup whole milk
4 cups chicken stock
sea salt and ground black pepper to taste
2 pounds parsnips, peeled and cut into 1/2 inch pieces
