Roasted Parsnip and Potato Soup
This soup has simple ingredients but a lot of flavor. It's creamy but healthy and a delicious way to use parsnips!
Servings 4 people
Calories 293kcal
Ingredients
- 1 1/2 lbs fresh parsnips, peeled and chopped
- 1 lg white onion, chopped
- 2 medium russet potatoes, washed and cubed
- 4 cloves garlic
- 2 tablespoons olive oil
- 2-3 sprigs fresh thyme optional
- 4 cups vegetable or chicken stock
- 1/2 cup milk
- 6 pieces bacon
- fresh parsley, for garnish
- 1/4 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Pre-heat oven to 425 degrees.
- Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).
- Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking.
- Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.
- Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.
- Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.
- Bring pot to a gentle boil.
- Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.
- Serve with fresh minced parsley and crumbled bacon.
Notes
Make it Vegetarian: Omit bacon and substitute vegetable stock.
Nutrition
Serving: 6g | Calories: 293kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 461mg | Potassium: 1094mg | Fiber: 10g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 37mg | Calcium: 81mg | Iron: 2mg