Creamy, nutty and sweet roasted garlic and parsnip soup with caramelised onions. Parsnips are in season at the moment and are the perfect vegetable for roasting and enjoying on cold wintery days!
I feel like parsnips are usually only eaten at Christmas time but they definitely deserve more credit! This soup is super simple and only requires a few ingredients.
Garlic and parsnip compliment each other perfectly and when they are roasted their flavours deepen and give for a rich, nutty and sweet combination.
How to make parsnip soup:
The parsnips and garlic are roasted in rapeseed oil, maple syrup and rosemary until crispy, soft and browned.
Whilst they are in the oven you are going to caramelise some onions. Don’t rush this step, it is important to let the onions caramelise slowly.
Once the parsnip is roasted and the onions are caramelised it’s time to whizz them up with the remaining ingredients.
I use a hand food processor (less washing up!) but if you don’t have one you can transfer to a food blender or processor.
I like my soups quite thick but if you want it thinner just add a bit of extra water!
This recipe serves 4-6, depending on portion size and what you serve it with. I love serving it in a mug for those extra cosy vibes!
It’s a great soup to make on a Sunday to have for next weeks lunches. It will keep well in the fridge for a few days, or you can freeze it!
I am obsessed with toasted seeds at the moment. They are so tasty as a topping on breakfast toasts, cereals, soups, curries, you name it.
I used some black sesame seeds, pumpkin seeds, linseeds.
All you need to do is place them in a dry frying pan on medium heat and leave them for a couple of minutes stirring occasionally.
I like to make a big batch of them and keep them in a jar. Then they’re ready to sprinkle on just about anything!
I love to serve this parsnip soup with some toasted crunchy sourdough with vegan butter. SO good!
For more soup recipes you may enjoy these!
As always if you make this roasted garlic and parsnip soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 kg parsnips (about 8)
- 1 head of garlic (about 10 cloves)
- 1 tbsp fresh/dried rosemary
- 2 tbsp maple syrup
- 3 large onions
- 1.5 litres vegetable stock
- 1 lemon
- Vegan cream
- Toasted Seeds
- Pre heat the oven to 180C/350F.
- Wash the parsnips well and then cut into 2cm chunks. Peel the garlic and place in a roasting tin with the parsnips. Drizzle some vegetable oil, rosemary, maple syrup, salt and pepper on them and place in the oven. They will take about 15-20 mins.
- Thinly slice the onions and place in a saucepan with some oil on a low heat. Leave them to cook for about 15-20 minutes, stirring occasionally. They will slowly start to soften and caramelise.
- In a heavy bottom pan, place the roasted garlic, parsnips, caramelise onions and stock. Use a hand held blender to blend until smooth, Alternatively, do this in a a blender. Add extra water accordingly, if you want a thinner consistency,
- Squeeze in the juice from the lemon and season with salt and pepper.
- Serve and top with some vegan cream and toasted seeds,
I used one vegetable stock cube for 1.5 litres of water.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 312 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Sodium: 1090mg Carbohydrates: 68g Fiber: 11g Sugar: 25g Protein: 6g