Creamy Roasted Parsnip Garlic (Printable Version)

Velvety roasted parsnip and garlic soup with cream, perfect for warming up on cold days.

# What You'll Need:

→ Vegetables

01 - 1.5 lb parsnips, peeled and cut into ¾-inch chunks
02 - 1 large onion, peeled and quartered
03 - 1 head garlic, top sliced off to expose cloves
04 - 1 medium carrot, peeled and sliced
05 - 2 celery stalks, sliced

→ Liquids

06 - 3¾ cups vegetable broth (gluten-free if needed)
07 - ¾ cup plus 1½ tsp heavy cream (or plant-based cream for vegan option)

→ Fats and Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp sea salt, plus more to taste
10 - ½ tsp freshly ground black pepper
11 - ½ tsp dried thyme
12 - ¼ tsp ground nutmeg

→ Garnish

13 - Chopped fresh parsley
14 - Croutons (gluten-free if needed)
15 - Extra drizzle of cream

# How To Make:

01 - Preheat oven to 400°F. Arrange parsnips, onion, carrot, and celery on a baking sheet.
02 - Drizzle vegetables with 1½ tbsp olive oil, sprinkle with salt, pepper, thyme, and nutmeg. Toss to coat evenly.
03 - Place garlic head cut side up on a small piece of foil. Drizzle with remaining olive oil, wrap loosely, and place on the baking sheet.
04 - Roast vegetables and garlic for 30 to 35 minutes until parsnips are golden and tender and garlic is soft.
05 - Transfer roasted vegetables to a large saucepan. Squeeze roasted garlic cloves from their skins and add to the pot.
06 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
07 - Use an immersion blender or work in batches with a countertop blender to blend the soup until smooth and creamy.
08 - Stir in the cream and gently heat through. Adjust seasoning to taste. Ladle into bowls, garnish as desired, and serve hot.

# Expert Advice:

01 -
  • The caramelized garlic transforms from sharp and biting into something mellow and almost sweet without any extra effort.
  • Parsnips have this quiet sweetness that feels like comfort without being heavy or cloying.
02 -
  • The garlic will be extremely hot inside that foil packet, so give it a few minutes before squeezing.
  • Blending hot liquid in a sealed countertop blender can cause pressure buildup, so remove the center cap and cover with a towel.
03 -
  • Roast extra garlic and spread the leftovers on toast the next morning.
  • If the soup seems too thick after blending, thin it with a splash more broth rather than water.

Go Back