Roasted Parsnip Soup
A comforting and creamy soup made with roasted parsnips
15
Prep Time (min)
40
Cook Time (min)
55
Total Time (min)
4
Servings
Ingredients
- 2 large parsnips, peeled and chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Difficulty:Easy
Tags:
soupvegetariangluten-free
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a baking dish, toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25 minutes or until golden brown.
3
In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4
Add the roasted parsnips to the pot and stir well.
5
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6
Using an immersion blender or a regular blender, puree the soup until smooth.
7
Stir in the coconut milk and season with salt and pepper to taste.
8
Serve hot and garnish with fresh parsley or croutons if desired.