Another soup this week for no other reason than that it's soup kind of weather. Granted, you can have soup anytime of the year. The pea and watercress soup I posted earlier in the week is a case in point. Equally delicious served hot in the winter and cold in the summer. To me, January is the time of year when a bowl of hot soup is quite simply a welcome dish. This roast parsnip soup is no exception. It has a rich creamy flavour even though there is no cream or even milk in the recipe and is surprisingly filling.
For a soup that is really easy to make with just a few ingredients, the flavour is really intense and delicious. Roasting the parsnips really brings out their flavour and gives the soup its wonderful colour. I sometimes cook the parsnips when I have the oven on anyways for Sunday roast and then make the soup on the Monday. A quick and easy meal for a work night.
Garnishing Soups
It really is worth adding a garnish to soup. It turns an often rather plain looking dish into something much more visually appealing. Which is important since, as we all know, we eat with our eyes. It doesn't have to be complicated, a simple swirl of cream or some chopped herbs is all it takes. If you want to go a little further, you could make croutons (fried cubes of bread) which not only add visual appeal but also some crunchy texture to the dish. For this soup I made a few parsnips crisps. They only take a little extra effort but, I think, really make this soup extra special.
Step by Step Roast Parsnip Soup
Roast Parsnip Soup
Ingredients
- 900 g parsnips peeled
- 3 tablespoon olive oil
- 1 ½ litres vegetable stock
- salt and freshly ground black pepper
Garnish (optional)
- 1 small parsnip peeled
- rapeseed oil for frying
- chopped fresh parsley
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Cut the parsnips into quarters lengthways.
- Place on a roasting tray. Sprinkle with the oil and toss to coat. Roast for 30 minutes or until golden, turning once or twice.
- Place the roasted parsnips in a saucepan and add the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper.
- Purée in a food processor or with a stick blender. Season to taste.
- To make the garnish
- Slice the parsnip very thinly lengthways using a potato peeler, so that you have long thin strips.
- Heat the oil in a frying pan and fry until crisp and golden. Season with sea salt and pile on top of the soup. Sprinkle with parsley and serve.
Notes
Nutrition
More Soup Recipes Made Easy
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Jim Bennett says
Literally just made this soup as the starter for a meal I'm cooking for my wife and I this evening. Obviously I've had a taste and its absolutely beautiful. The only tinkering (sorry) I did with the recipe was to roast a fat garlic clove with the parsnip.
Really easy, super tasty and healthy - what's not to love?
Jacqueline Bellefontaine says
Jim, I love your tinkering a little roasted garlic is a great addition. So pleased you like the soup and hope your wife does too.
Olga Kostopoulou says
Parsnip soup was lovely. I had it with some creme fraiche.
Jacqui Bellefontaine says
Glad you enjoyed it Olga. I have some parsnips in my fridge now and was thinking of making it again. Thanks for reminding me.
Jenny Paulin says
ooooh what a glorious looking soup, the colour alone makes it look so tempting. x
Jacqueline Bellefontaine says
Thank you Jenny.
Corina Blum says
I love parsnip soup and I think garnishing it with some parsnip crisps is a brilliant idea too!
Jacqueline Bellefontaine says
Yes they are good. I guess you cheat and top with some veggie crips from a packet if you wanted to.
Eb Gargano | Easy Peasy Foodie says
This looks very delicious indeed - I love parsnip soup - I often put a bit of bramley apple in mine too, which gives it a wonderful extra dimension! Really loving your fab garnish idea 😀 Eb x
Jacqueline Bellefontaine says
Some Bramley added to this soup sounds delicious Im sure the tart taste would work well.
Donna says
Parsnip soup is a big favourite of mine. I've never considered roasted on the top though, they look fantastic! #CookBlogShare
Jacqueline Bellefontaine says
I think the parsnip crisps make it!
Cat | Curly's Cooking says
This looks really tasty, I love making soup. Your parsnip garnish really sets it off too x
Jacqueline Bellefontaine says
Thanks Cat
Carole ryan says
Love his soup really quick and easy to make
Jacqueline Bellefontaine says
So glad you liked it Carole , its one of my favourites