All the deliciousness of roasted parsnips – in a soup! This Easy Roasted Parsnip Soup can be made with fresh parsnips or leftover roast parsnips. Either way, this delicious soup is very simple to make and can be on your table in under 40 minutes!
All the deliciousness of roasted parsnips – in a soup!
If you’ve been following me for a while, you will know I am a huge fan of roast parsnips… and also homemade soup.
Well, this recipe puts these two favourites together – and it’s just as delicious as it sounds!
Better still, this Easy Roasted Parsnip Soup can be made with fresh parsnips or leftover roast parsnips (if such a thing exists in your house – it certainly doesn’t in mine!)
Either way, this delicious soup is super simple to make and can be on your table in under 40 minutes.
How to make Roasted Parsnip Soup
Roasted Parsnip Soup is so easy to make!
All you need to do is roast your parsnips (if you are using fresh parsnips), then while the parsnips are roasting, prepare the base of the soup…
First, fry onions, garlic, chilli flakes and spices. Then, add vegetable stock and bring to the boil. When the parsnips are ready, add them to the saucepan and simmer for 2 minutes.
Finally, transfer the contents of your saucepan to a blender and blitz until completely smooth. Easy Peasy!
(Full recipe given in the recipe card below.)
What if you are using leftover roast parsnips?
If you are using leftover roast parsnips, this recipe is even easier! Simply prepare the soup base, then add your leftover parsnips along with the vegetable stock, and continue with the rest of the recipe.
Make it your own…
I’ve kept this recipe very simple… and it is delicious just as it is. But if you want to jazz it up a bit, by all means! Here are some ideas…
- Add in a couple of chopped carrots to the roasting tray to make roasted carrot and parsnip soup
- Add in a couple of teaspoons of curry powder in place of the spices and chilli
- Add in a teaspoon of grated ginger at the same time as the garlic
- Add in a stick or two of diced celery along with the onions
- Swap the cream for coconut milk to make roasted parsnip and coconut soup
What to serve with Roasted Parsnip Soup
Personally, I think the best accompaniment to homemade soup is homemade bread, especially soda bread, which can be made in just 40 minutes!
What to drink with Roasted Parsnip Soup
This soup works well with Viognier, Chardonnay or Chenin Blanc – especially new world versions from places like South Africa, Australia, Chile and the USA.
Love homemade soup?
Then you are going to LOVE these recipes…
- Easy Carrot and Potato Soup
- Easy Carrot and Butternut Squash Soup
- Easy Parsnip and Apple Soup
- Immune System Booster Soup
- 5 A Day Soup
5 A Day Soup
What to do with leftover roasted parsnip soup?
If you end up with leftovers, this soup keeps very well in the fridge and is very easy to reheat. Simply place the cooked and cooled soup in an airtight container in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 5 minutes or until the soup is piping hot all the way through.
You can also reheat this soup in the microwave, if you prefer.
Can you freeze roasted parsnip soup?
The soup can absolutely be frozen! In fact, it’s a really great option for filling the freezer. (Top tip – make double and freeze half!)
Place the cooked and cooled soup in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
- Easy Lentil and Bacon Soup
- Turkey and Lentil Soup
- Easy Carrot and Sweet Potato Soup
- Curried Parsnip Soup (Only 4 Ingredients!)
- Spicy Pumpkin Soup
Turkey and Lentil Soup
Easy Roasted Parsnip Soup
Ingredients
For the roast parsnips
- 2 tablespoons olive oil
- 1 kg parsnips peeled and cut into small chunks (roughly 2cm / ¾inch cubes - See Note 1)
- Salt and pepper to taste (See Note 2)
For the soup
- 1 tablespoon olive oil
- 1 large onion sliced
- 2 cloves garlic grated or crushed
- ¼ teaspoon chilli flakes (optional – or add more if you like things hot!)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons garam masala
- 500 ml vegetable stock (from a cube is fine, I used 1 Kallo Organic Vegetable Stock Cube)
Instructions
For the roast parsnips (See Note 3)
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the chopped parsnips and 2 tablespoons olive oil on a large baking sheet (or 2 small ones) – it should be large enough for the parsnip pieces to spread out in 1 layer (if they are not spread out in a single layer they will steam, not roast!).
- Sprinkle over a little salt and pepper (see Note 2), then turn the parsnip pieces in the oil until they are evenly coated with oil, salt and pepper.
- Roast the parsnips for 10 minutes
- Remove the tray from the oven and turn the parsnip pieces again, then return the parsnips to the oven for a further 10 minutes.
- While the parsnips are roasting, you can get on with the rest of the recipe…
For the soup
- You can prepare the base of the soup while the parsnips are roasting. (If you are using leftover roast parsnips, START HERE!)
- Place the remaining 1 tablespoon of olive oil and the sliced onions in a fairly large saucepan and gently fry the onions for 4 minutes, with the lid on, until softened but not brown. Stir occasionally.
- Add the garlic, chilli flakes and spices. Fry for 1 more minute, stirring occasionally.
- Add the vegetable stock and turn up the heat. Bring to the boil, then turn off the heat until the parsnips are ready.
- When the parsnips are ready, add them to the saucepan, bring back to the boil and then simmer for 2 minutes.
- Transfer the contents of your saucepan to a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
- Return the soup to the pan and add more boiling water if necessary to reach your desired consistency. You can also reheat the soup to your preferred temperature, if it has cooled down. I also recommend checking the seasoning and adding more salt and/or pepper at this point, if necessary.
Notes
- If using leftover roast parsnips, you will need approximately 500g / 1lb roasted parsnips. (This is to account for the fact that you will have already peeled the parsnips and also because parsnips lose a lot of water while roasting.)
- Personally I don’t add any salt at this point as the stock cube already contains enough salt for my tastes. I also recommend you err on the side of caution here – you can check and adjust the seasoning to your tastes at the end, just before serving.
- If using leftover roast parsnips, skip straight to the ‘For the soup’ section and continue with the recipe as written.
- If you prefer, you can use a hand blender, however I think this soup works best when blended super smooth, which is harder to achieve with a hand blender.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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