Roasted Parsnip Soup

Ingredients - Serves 6

• Chives - For garnish
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons
• Parsnips - 1.5 lbs, peeled and chopped

Let's Get Started

1. Preheat the oven to 400°F.
2. Toss the chopped parsnips with olive oil, salt, and pepper. Spread them out on a baking sheet.
3. Roast the parsnips in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
5. Add the roasted parsnips, vegetable broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Stir in the heavy cream and heat the soup for an additional 5 minutes.
8. Serve the roasted parsnip soup hot, garnished with chopped chives.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 200
• Fat: 8g
• Carbs: 30g
• Protein: 4g
• Sodium: 500mg
• Sugar: 10g