Roasted Parsnip Soup

Jennifer Thompson
by Jennifer Thompson
8 Servings
30 min

Alright, so I don’t normally post food on the blog that I didn’t cook myself, but I feel this parsnip soup was somewhat of a collaborative effort. You see, I was standing in the kitchen while my boyfriend made it, then I photographed it and ate it. That makes it kind of mine too, right? (Don’t answer that.) Anyway, luckily for you I’m sharing our (his) delicious recipe. And yes, I’m aware that it isn’t soup season yet to most people, but I’m down for soup any season because I’m a rebel. For more recipes like this, be sure to follow me on Instagram as well as subscribe to the Cashmere & Cocktails blog :)

Recipe details
  • 8  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 1 lb parsnips, chopped into large chunks
  • 3 cloves garlic
  • 1 onion, diced
  • 2 Tbsp olive oil
  • 4 cups vegetable or chicken stock
  • 1/2 tsp smoked paprika
  • salt and pepper, to taste
  • 2 Tbsp sour cream, to garnish
  • Croutons, to garnish
  • Parsley, to garnish

Preheat oven to 350°F. Line baking sheet with tinfoil.
Combine parsnips and garlic cloves onto prepared baking sheet. Drizzle with 1 Tbsp olive oil, smoked paprika and salt and pepper. Roast for 15-20 minutes or until tender.
In a large sauce pan, heat 1 Tbsp olive oil over medium heat. Add diced onions and saute until softened. Add roasted parsnips, garlic and chicken stock.
Using a handheld blender, blend ingredients until smooth. (Alternatively, you can use a regular blender though you may need to do in batches).
Heat soup until desired temperature is achieved. Season with salt and pepper as needed.
Serve with swirl of sour cream, chopped parsley and croutons. Enjoy!
Jennifer Thompson
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