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Roasted Parsnip Soup with Thyme

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A comforting and savory roasted parsnip soup infused with fresh thyme, perfect for a cozy meal any time of the year.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss chopped parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
  3. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
  4. Add roasted parsnips, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender.
  6. Stir in heavy cream if using, and adjust seasoning with salt and pepper.
  7. Serve hot, garnished with additional thyme if desired.

Notes

For extra richness, garnish with a drizzle of good-quality olive oil or a sprinkle of toasted pumpkin seeds.

Find it online: https://cakesplustaste.com/roasted-parsnip-soup-with-thyme/