Roasted Parsnip Soup Recipes

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SPICY ROASTED PARSNIP SOUP



Spicy roasted parsnip soup image

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Provided by Good Food team

Categories     Dinner, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 11

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds, plus extra to garnish
½ tsp ground turmeric
½ tsp mustard seeds
1 large onion, cut into 8 chunks
2 garlic cloves
675g parsnips, diced
2 plum tomatoes, quartered
1.2l vegetable stock
1 tbsp lemon juice

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

ROASTED PARSNIP AND PEAR SOUP



Roasted Parsnip and Pear Soup image

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 21

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
TOPPING:
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

Steps:

  • Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  • Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  • Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  • Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g

CREAMY ROASTED PARSNIP SOUP



Creamy Roasted Parsnip Soup image

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

Provided by Alan Dorchak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

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

Steps:

  • 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. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree 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.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

ROASTED PARSNIP SOUP



Roasted Parsnip Soup image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 6 servings

Number Of Ingredients 9

1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups reduced-sodium chicken broth or vegetable broth
2 1/4 cups low-fat milk
2 pounds parsnips, peeled and woody core removed (see Tip)
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 tablespoon canola oil

Steps:

  • The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.;
  • Position rack in lower third of oven; preheat to 450degreesF.
  • Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
  • Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
  • Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.
  • NUTRITION INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium. Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat
  • TIP: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

ROASTED PARSNIP AND PARMESAN SOUP



Roasted Parsnip and Parmesan Soup image

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup

Provided by lindseylcw

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
700 g parsnips, cored and sliced into batons
1 medium onion, cut into wedges
40 g parmesan cheese, freshly grated
2 slices pancetta
850 ml chicken stock, hot
4 tablespoons double cream

Steps:

  • Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
  • Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
  • Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
  • Remove from oven and lay pancetta aside for the garnish.
  • Mix the vegetable mixture into the hot stock and puree until smooth.
  • season to taste.
  • Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.

Nutrition Facts : Calories 404.2, Fat 21.7, SaturatedFat 7.4, Cholesterol 35.8, Sodium 485.7, Carbohydrate 42.5, Fiber 9, Sugar 13.1, Protein 12

ROASTED CARROT AND PARSNIP SOUP



Roasted Carrot and Parsnip Soup image

I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007.

Provided by JackieOhNo

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and cut into 1/2-inch rounds
1/2 lb parsnip, peeld and cut into 1/2-inch rounds
1 yellow onion, quartered
5 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
1/2 baguette, cut into 16 thin slices
3 cups water (approximate)

Steps:

  • Heat oven to 400 degrees.
  • In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  • Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  • Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
  • Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Nutrition Facts : Calories 619.6, Fat 19.7, SaturatedFat 3, Sodium 1401.5, Carbohydrate 96, Fiber 9.5, Sugar 12.6, Protein 17.1

HONEY-ROAST PARSNIP SOUP



Honey-roast parsnip soup image

Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups

Provided by Esther Clark

Categories     Lunch, Starter

Time 1h40m

Number Of Ingredients 12

800g parsnips, trimmed and halved, or quartered if large
2 tbsp olive oil
2 tbsp honey
small handful of thyme sprigs, plus extra leaves to serve
60g hazelnuts, roughly chopped
20g grated parmesan or vegetarian alternative
25g unsalted butter
1 onion, sliced
2 celery sticks, chopped
1.5 litres vegetable or chicken stock
1 tsp cider vinegar
100ml double cream

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
  • Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.

Nutrition Facts : Calories 575 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 16 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

ROASTED-PARSNIP SOUP WITH CHORIZO



Roasted-Parsnip Soup with Chorizo image

You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 8

1 1/2 pounds parsnips (about 7), peeled and cut into 1-inch lengths
1 medium onion (8 ounces), cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 ounces Spanish chorizo, very thinly sliced (2/3 cup)
2 cloves garlic, very thinly sliced (1 tablespoon), plus 1 clove, minced (1 teaspoon)
4 cups low-sodium chicken broth
Caper Tapenade, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
  • Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
  • Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.

ROASTED-SQUASH-AND-PARSNIP SOUP



Roasted-Squash-and-Parsnip Soup image

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h50m

Number Of Ingredients 11

4 pounds honeynut or butternut squash, halved lengthwise (from 2 to 3 honeynuts or 1 large butternut)
2 tablespoons extra-virgin olive oil, plus more for frying and drizzling
Kosher salt and freshly ground pepper
1 pound parsnips (4 to 5 medium), peeled and halved lengthwise
2 pounds leeks (3 medium), white and light-green parts only, halved lengthwise and thoroughly washed and drained
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh sage leaves, plus whole leaves for frying
2 Granny Smith apples (1 pound), halved and cored
1 quart low-sodium chicken broth
1 stick unsalted butter
Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
  • Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
  • Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
  • Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.

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From feastingathome.com


ROASTED PARSNIP SOUP – HEALTH BENEFITS, RECIPES AND MORE
2021-03-21 Before exploring roasted parsnip soup recipes, let’s find out the health benefits of parsnips. More... Contents. 1 Nutritional Value; 2 Health Benefits of Eating Parsnips. 2.1 Prevent chronic conditions; 2.2 Promote regularity; 2.3 Aid Weight Loss; 2.4 Support Immune Function; 3 How to Make Roasted Parsnip Soup in Two Ways. 3.1 Carrot and Parsnip Soup; 3.2 …
From purevege.com


ROASTED PARSNIP SOUP - CANADIAN LIVING
2006-01-23 Method. Cut parsnips and onion into 1-inch (2.5 cm) chunks. Cut garlic in half crosswise. In bowl, toss together parsnips, onion, garlic, oil, cumin, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.
From canadianliving.com


ROASTED PARSNIP SOUP - VEGGIE DESSERTS
2021-11-29 This easy creamy Parsnip Soup recipe makes a delicious bowl of comfort that's lightly spiced along with the sweet and nutty flavor of roasted parsnips. This soup is great served for lunch along with a salad, a main course, or on its own! Turn simple parsnips into a rich, creamy, and velvety Parsnip Soup!
From veggiedesserts.com


SPICED ROASTED PARSNIP SOUP - SEARCHING FOR SPICE
2019-03-04 Put the parsnips and potatoes in a roasting tray and drizzle with one tbsp oil. Roast in the oven for 40 minutes. Heat the rest of the oil in a saucepan. When it is hot, add the cumin seeds. Cook for half a minute then add the onion. Cook gently for 5 minutes then stir in the crushed garlic and other spices.
From searchingforspice.com


RECIPES WITH TURNIPS AND PARSNIPS
› roasted carrots and parsnips recipe. Ingredient: 2 tablespoons (1/4 stick) butter, melted, divided; 2 tablespoons honey; 1 1/2 tablespoons fresh lemon juice; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme; 1/2 teaspoon ground ancho chiles; 1/2 teaspoon ground cumin; 1/8 teaspoon ground cinnamon ; Pinch of cayenne pepper; 12 ounces parsnips, peeled, thin …
From faqrecipes.com


ROASTED PARSNIP AND CARROT SOUP - NEILS HEALTHY MEALS
2018-03-22 Roasted Parsnip and Carrot Soup Recipe. You could of course make this parsnip and carrot soup without roasting the vegetables and just boil them all up in the stock, with the garlic and then puree it. But I so recommend roasting the vegetables to get that unique slightly sweet and earthy flavour! I’d love to hear what you think of my recipe in the comments below …
From neilshealthymeals.com


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