roasted parsnip soup
I tend to always use parsnips in conjunction with other vegetables in a recipe but rarely did I ever put it front and center in a recipe until I made this soup. It’s light and creamy, thanks in part to the potato which adds some richness to the soup, and is a great way to enjoy one of less common root vegetables of the fall harvest season.
4-5 parsnips (about 1 1/2 cups) peeled and diced
1 small potato, peeled and diced
1-2 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling
Salt, to taste
Freshly ground black pepper
3 -3 1/2 cups vegetable stock
1. Preheat oven to 425°F.
2. Place parsnips and potato on baking sheet and toss with 1-2 tablespoons olive oil, salt and pepper. Bake for 25-30 minutes, until vegetables are soft and lightly golden brown.
3. Transfer vegetables to a blender along with 1-2 cups stock and purée until a smooth consistency is reached (add more stock or water if necessary). Place in a saucepan and heat over medium heat for 10-12 minutes or until warmed through, adding stock as needed.
4. Serve soup in bowl and drizzle with remaining olive oil. Serve hot.
Serves 2.
