This parsnip soup is rich creamy and flavored with roasted veggies garlic and aromatic spices to make a flavorsome winter soup
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
Roast in the preheated oven until vegetables are tender and parsnips are golden brown
about 30 minutes.
Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown
about 5 minutes. Reduce heat to low; stir in butter
brown sugar
garlic
and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown
about 5 to 10 minutes.
Season with ginger
cardamom
allspice
nutmeg
and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low
partially cover
and simmer gently for 5 to 10 minutes.
Working in batches
pour soup into a blender
filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender
using a few quick pulses to get soup moving before leaving it on to purée. Pour blended soup into a clean pot.
Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.
Recipe Tip
You can also use an immersion blender to purée the soup right in the cooking pot.
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