Oh parsnips! How much are these gorgeous tasting veg underrated? Well, maybe I am exaggerating, but in my books they are. I love them.
So, like my traditional pumpkin soup (which I have not yet shared), here is my recipe for my roasted parsnip soup. It’s a great winter warmer, but also a good recipe to make in batches and freeze in small containers so you can have soup at any time during the year. I love taking it to work for lunch, and our youngest daughter likes it in a thermos for her school lunch during the colder months. It also makes a great gravy or gravy base too!
We serve it lots of different ways. It’s yummy anyway you would like it, but here is how we serve it, which generally depends on what we have in our fridge or pantry:
- Dry fried almond flakes
- Cracked pepper and chilli flakes (as in photo)
- Cubed and fried bacon pieces
- Chopped parsley or thyme
- Drizzle of coconut milk or cream (or if you can tolerate dairy, then you could just use thickened cream)
- 700g Parsnips (peeled)
- 1 Tablespoon Coconut Oil
- 2 teaspoons Dried Chilli Flakes
- 3 Cloves Garlic (skin on)
- 1 Litre Chicken Bone Broth
- Salt & Pepper
- Preheat oven to 180°C on fan forced.
- Peel Parsips
- On a baking tray, coat parsnips and whole garlic cloves (skin on) in coconut oil and sprinkle with salt, pepper and 1 teaspoon of the dried chilli flakes.
- Bake for 30 minutes.
- Allow parsnips and garlic to cool then remove skin from garlic cloves and put into a blender with parnsips and salt, pepper and chilli flakes from baking try.
- Add bone broth, another pinch of salt and pepper and 1 teaspoon of chilli flakes into blender.
- Blend til smooth.
- Pour blended soup into saucepan and bring to boil then simmer til it is heat through.
- Serve hot.
Til my next recipe, enjoy xoxo