OK – Really – Last Parsnip Recipe (for this year!) – Roasted Parsnip Soup

When this soup recipe was forwarded to me from one of my aunts – I checked the ingredients list and having everything went about making it.  Note that I halved the recipe – not sure that Stella would eat it and with the weather warming up – not sure how many nights I would want hot soup.  The recipe listed is the original recipe.

Roasted Parsnip Soup


2 lbs. parsnips, washed, peeled and cut into 2″ pieces
1/4 cup olive oil
1 1/2 tsp kosher salt (I used sea salt)
1 medium onion, diced
1 stalk of celery cut into small pieces
1 bay leaf
1 1/2 quart veggie broth

1. Preheat the oven to 350 degrees.

2. Prepare the parsnips and place in a pan, toss with 2 Tbl olive oil and salt and pepper – making sure all is covered.  You want to roast them in a single layer.  Roast for about 50 minutes or until the parsnips are fork tender.  About every 15 minutes toss the parsnips.

3. Heat the remaining oil in a large pot over medium heat until hot.  Add the onion, celery, 1 tsp salt and 1/8 tsp pepper and cook about 5 minutes or until soft.

4. Cut away any burnt parts of the parsnips – add the parsnips to the pot, along with the bay leaf and broth.  Increase the heat and bring to a boil.

5. Reduce heat and partially cover the pot, simmer until the parsnips fall apart easily – about 30 minutes.

6. Remove the bay leaf and puree the soup until smooth.  If too thick add some water.

I loved this soup, Stella did not.  This is definitely going into the favorite recipe folder!

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3 Responses to OK – Really – Last Parsnip Recipe (for this year!) – Roasted Parsnip Soup

  1. Candace says:

    You can also use this same recipe and replace parsnips with cauliflower and potatoes. : )

  2. Jo says:

    Yum to parsnip, cauliflower and potatoes!

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