Roasted Garlic and Parsnip Soup
Cozy Up with Roasted Garlic & Parsnip Soup: A Vegan Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warming bowl of soup to nourish the soul. Today, we’re sharing a recipe for Roasted Garlic & Parsnip Soup – a creamy, comforting, and surprisingly flavorful vegan soup that’s perfect for a starter or a light lunch. Parsnips often get overlooked, but when roasted, they develop a beautiful sweetness that pairs perfectly with the rich, mellow flavor of roasted garlic. This soup is incredibly easy to make and requires minimal ingredients, making it a fantastic option for busy weeknights or a relaxing weekend meal.
Why You’ll Love This Soup:
- Simple & Flavorful: Minimal ingredients, maximum taste!
- Vegan & Healthy: Packed with nutrients and plant-based goodness.
- Comforting & Cozy: The perfect soup for chilly days.
- Easy to Make: A straightforward recipe that anyone can master.
Tips for the Best Roasted Garlic & Parsnip Soup:
- Roasting is Key: Don’t skip the roasting step! It’s what brings out the sweetness of the parsnips and mellows the garlic.
- Garlic Perfection: Use a whole head of garlic for maximum flavor. The cloves will become soft and sweet when roasted.
- Blending for Smoothness: A good blender is essential for achieving a silky-smooth texture. If you don’t have a high-powered blender, you may need to strain the soup after blending.
- Season to Taste: Don’t be afraid to experiment with different seasonings. A pinch of nutmeg or a dash of smoked paprika can add a lovely depth of flavor.
Serving Suggestions:
Serve this Roasted Garlic & Parsnip Soup with a crusty bread for dipping, a side salad, or a sprinkle of fresh herbs like parsley or chives. It also pairs well with a vegan grilled cheese sandwich for a more substantial meal.
Frequently Asked Questions:
Q: Can I use other root vegetables in this soup?
A: Absolutely! Carrots, sweet potatoes, or butternut squash would all be delicious additions or substitutions.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made 1-2 days in advance and stored in the refrigerator. The flavors will actually develop even more over time.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. Allow it to cool completely before transferring it to an airtight container.
We hope you enjoy this comforting and flavorful Roasted Garlic & Parsnip Soup! Let us know in the comments below what you think!
Roasted Garlic & Parsnip Soup
Ingredients
- 1 kg Parsnips
- 1 head Garlic
- Olive oil
- 1.5 litres Vegetable Stock
Instructions
- Preheat oven to 200°C.
- Peel and chop the parsnips.
- Place the parsnips and garlic in a roasting tray, drizzle with olive oil and roast for 30-40 minutes, or until tender and slightly browned.
- Place the roasted parsnips and garlic into a large pot. Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using a hand blender or regular blender.
- Season to taste.
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