Roasted Root Vegetable Parsnip (Printer-friendly)
Velvety blend of roasted root vegetables and parsnip with earthy, sweet flavors for comforting meals.
# What You’ll Need:
→ Root Vegetables
01 - 2 medium parsnips, peeled and chopped
02 - 2 medium carrots, peeled and chopped
03 - 1 large sweet potato, peeled and chopped
04 - 1 medium onion, peeled and quartered
→ Other Vegetables & Aromatics
05 - 2 cloves garlic, unpeeled
06 - 1 stalk celery, chopped
07 - 1 small leek (white and light green parts only), sliced
→ Liquids & Fats
08 - 3 tablespoons olive oil
09 - 4 cups vegetable broth
10 - 1 teaspoon apple cider vinegar (optional)
→ Herbs & Spices
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ For Serving
15 - Chopped fresh parsley
16 - Crème fraîche or plain yogurt (optional)
# How to Make It:
01 - Heat the oven to 425°F. Prepare a large baking sheet.
02 - Place parsnip, carrots, sweet potato, onion, and unpeeled garlic cloves on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss evenly to coat.
03 - Roast the vegetables for 25 to 30 minutes, turning them halfway through, until golden and tender.
04 - While roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add celery and leek and cook for 5 minutes until softened.
05 - Squeeze the garlic cloves from their skins into the pot. Add the rest of the roasted vegetables and stir to combine.
06 - Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
07 - Remove the bay leaf. Use an immersion blender or transfer in batches to a blender and purée until smooth. Adjust consistency with additional broth or water if needed.
08 - Stir in apple cider vinegar if using. Taste and adjust seasoning with salt and pepper.
09 - Ladle soup into bowls and garnish with chopped parsley and optionally a spoonful of crème fraîche or yogurt.
# Expert Tips:
01 -
- The roasting step creates this incredible natural sweetness that tastes like you spent hours on the stove when it actually took no time at all.
- One pot, minimal cleanup, and you've got something velvety and comforting that feels far more impressive than it has any right to be.
- It's naturally vegetarian and gluten-free without any of that 'accidentally healthy' awkwardness—it just tastes good.
02 -
- The difference between a good roasted vegetable soup and an amazing one is actually letting those vegetables get golden in the oven—don't rush this step or skip it thinking you'll just boil them instead, it won't be the same.
- An immersion blender is genuinely worth it for this; it makes the difference between soup and something silky that tastes like you went to culinary school.
- Don't skip the parsnips thinking you can just use more carrots—parsnips have a specific subtle sweetness that nothing else quite replaces, and they're the actual secret.
03 -
- Cut your vegetables roughly the same size before roasting so they cook evenly and caramelize at the same time.
- Don't blend it completely if you like a tiny bit of texture—some people prefer it just mostly smooth with tiny soft pieces still visible.