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Roasted Parsnip Soup with Thyme

Freshly prepared roasted parsnip soup with thyme
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This creamy roasted parsnip soup infused with fresh thyme offers a comforting and flavorful way to enjoy a seasonal root vegetable, perfect for warming up on chilly days.

Ingredients

Scale
  • 1 lb parsnips, peeled and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • ½ cup heavy cream or coconut milk (optional, for creaminess)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the chopped parsnips with 1 tablespoon olive oil, salt, and pepper and spread them on a baking sheet.
  2. Roast parsnips for 25-30 minutes or until golden and tender, turning once halfway through.
  3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic and thyme to the pot, cooking for another minute until fragrant.
  5. Add the roasted parsnips to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches and blend carefully.
  7. If desired, stir in the heavy cream or coconut milk for extra richness. Adjust seasoning with salt and pepper.
  8. Serve hot, garnished with additional thyme leaves if desired.

Notes

For an extra depth of flavor, garnish with a drizzle of truffle oil or a sprinkle of toasted pumpkin seeds before serving.

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