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Roasted Parsnip Soup with Thyme

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This creamy roasted parsnip soup infused with fresh thyme offers a comforting and naturally sweet flavor, perfect for cozy dinners or light lunches.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves
  • Salt and pepper, to taste
  • 1/2 cup heavy cream (optional)

Instructions

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

Notes

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

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