Creamy Roasted Garlic and Parsnip Soup Recipe

Looking for a comforting bowl of soup that warms you from the inside out? This Roasted Garlic and Parsnip Soup is your answer. It’s the perfect blend of sweet parsnips and rich roasted garlic, making it an irresistible choice for cold days. Ideal for those who appreciate vegetable & plant-based soups, this recipe showcases the natural flavors of its ingredients while being incredibly simple to prepare.

Imagine the aroma of garlic filling your kitchen as you roast it to perfection. The sweetness of parsnips complements the garlic, creating a delightful harmony that will have everyone asking for seconds. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing flavor.

Deliciously Nutritious Roasted Garlic and Parsnip Soup

A bowl of creamy roasted garlic and parsnip soup with chives, bread on a rustic table.

This roasted garlic and parsnip soup is a velvety blend of sweet, caramelized parsnips and savory garlic, making for a hearty and satisfying meal. The taste is rich and smooth, with nutty undertones that will leave you wanting more – a perfect example of how vegetable & plant-based soups can be both tasty and fulfilling.

Ingredients

1 pound parsnips, peeled and diced
1 head of garlic, roasted
1 medium onion, chopped
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 cup coconut milk or cream (optional for creaminess)
Chopped chives or parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Garlic: Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes, until soft and golden.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5-7 minutes).
Cook the Parsnips: Add the diced parsnips, vegetable broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce the heat and let it simmer until the parsnips are tender (approximately 15-20 minutes).
Blend the Soup: Once the garlic is roasted, squeeze the cloves into the pot with the parsnips. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
Add Creaminess: If desired, stir in the coconut milk or cream for a richer texture. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Enjoy warm with crusty bread.