Roasted Parsnip and Onion Soup

Name: Roasted Parsnip and Onion Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 4 parsnips (peeled and chopped); 2 medium onions (quartered); 2 tablespoons olive oil; 4 cups vegetable broth; 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground); 1 cup heavy cream (optional)

60 min 6 servings Easy

All Recipes

A creamy and comforting soup with the rich flavours of roasted parsnips and onions.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Roasted Parsnip and Onion Soup is a delightful and warming dish perfect for cooler days. The natural sweetness of parsnips blends beautifully with the caramelized flavour of roasted onions, creating a soup that is both comforting and elegant. This soup is simple to prepare and allows the earthy flavours of the parsnips to shine. Roasting the vegetables before simmering them in broth enhances their flavours, making this dish a standout at any meal.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the vegetables

Place the chopped parsnips and quartered onions on a baking sheet. Drizzle with olive oil, and toss to coat evenly.

Pro tip: Ensure vegetables are in a single layer for even roasting.

Roast vegetables

Roast in the preheated oven for 25-30 minutes, until the parsnips and onions are tender and golden brown, stirring halfway through.

Pro tip: Watch for a deep caramelization for maximum flavour.

Simmer the soup

Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.

Pro tip: Scrape in any browned bits from the roasting pan for added flavour.

Blend the soup

Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Pro tip: Be cautious when blending hot liquids.

Season and serve

Stir in salt and black pepper to taste. If desired, add heavy cream for a richer texture. Serve hot, garnished with fresh herbs if desired.

💡

Tips & Tricks

Use fresh, firm parsnips for the best flavour.
Roast the vegetables until they are golden brown for a deeper taste.
Blend the soup until completely smooth for a luxurious texture.
Garnish with fresh herbs or a dollop of cream for added richness.

Frequently Asked Questions

What is soupe aux panais?

Soupe aux panais is a parsnip soup, often combined with other vegetables like onions, and is typically creamy in texture.

Can I substitute heavy cream with a non-dairy alternative?

Yes, you can use coconut milk or a non-dairy cream alternative for a similar creamy texture.

How do I know when the vegetables are done roasting?

The vegetables are done when they are tender and have a golden brown color, which usually takes about 25-30 minutes at 400°F (200°C).

Can I make this soup ahead of time?

Yes, you can prepare the soup up to two days in advance and store it in the refrigerator. Reheat gently on the stove before serving.

How should I store leftovers and how long will they last?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Serving Suggestions

Serve Roasted Parsnip and Onion Soup with a slice of crusty bread or a simple green salad for a complete meal. The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Pair it with a crisp white wine to balance the sweetness of the parsnips, or enjoy it on its own as a comforting, warming dish during the colder months.

Nutrition per serving

180

Calories

Protein

Fat

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