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Roasted Parsnip Soup with Thyme

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This creamy roasted parsnip soup infused with fresh thyme is a comforting and flavorful dish perfect for chilly days. It offers a natural sweetness balanced by aromatic herbs to warm your palate.

Ingredients

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

Instructions

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

Notes

For a dairy-free option, omit the cream or substitute with coconut milk. Serve with crusty bread for a hearty meal.

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