Creamy Roasted Parsnip Soup

Name: Creamy Roasted Parsnip Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp brown sugar; 1 Tbsp butter; 3 carrots, peeled and cut into 1/2-inch pieces; 0 teaspoons cayenne pepper; 3 stalks celery, diced; 946 milliliters chicken stock; 3 cloves garlic, minced; 1 teaspoons ground allspice; 1 teaspoons ground cardamom; 1 teaspoon ground ginger; 1 teaspoons ground nutmeg; 118 milliliters heavy cream; 1 Tbsp olive oil; 1 large onion, diced; 907 grams parsnips, peeled and cut into 1/2 inch pieces; 10 servings sea salt and ground black pepper to taste; 237 milliliters whole milk

Creamy Roasted Parsnip Soup might be just the soup you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 5g of protein, 9g of fat, and a total of 203 calories. It is a good option if you're following a gluten free and vegetarian diet. A mixture of ground allspice, parsnips, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat an oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Parsnip

Carrot

Cooking Oil

Equipment you will use

Mixing Bowl

Spread the vegetables evenly over a baking sheet.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Sheet

Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.

Ingredients you will need

Parsnip

Equipment you will use

Oven

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.

Ingredients you will need

Brown Sugar

Vegetable

Olive Oil

Parsnip

Carrot

Butter

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute.

Ingredients you will need

Cayenne Pepper

Allspice

Cardamom

Ginger

Nutmeg

Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.

Ingredients you will need

Chicken Stock

Vegetable

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Ingredients you will need

Soup

Equipment you will use

Kitchen Towels