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Roasted Parsnip Soup with Thyme

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This creamy roasted parsnip soup infused with fresh thyme offers a comforting and flavorful way to enjoy a seasonal root vegetable. Perfect as a light lunch or elegant starter.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss the chopped parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
  2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add minced garlic and thyme, cooking for another minute until fragrant.
  4. Add the roasted parsnips to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
  6. Stir in the heavy cream and adjust seasoning with salt and pepper. Heat gently until warmed through—do not boil.
  7. Serve hot, garnished with a sprinkle of fresh thyme if desired.

Notes

For a vegan version, substitute heavy cream with coconut cream or cashew cream and ensure the broth is vegetable-based.

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