Parsnips are a somewhat overlooked root vegetable (or at least have been in my kitchen), but are filled with a subtle sweet and nutty flavor. This soup combines roasted garlic, caramelized onion and fresh herbs to highlight that earthy sweetness of the parsnip while also grounding it with some bolder flavors. Perfectly creamy (and also vegan), it's nourishing on chilly winter nights.
Roasted Garlic + Parsnip Soup
Serves 4
3 parsnip, diced
10 cloves garlic, whole cloves
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
8 tablespoons maple syrup
Olive oil
2 large onions, diced
6 cups vegetable stock
4 lemons
Preheat oven to 350F.
Mix parsnip, garlic, thyme, rosemary, maple syrup, salt, pepper and a generous drizzle of olive oil and place on a sheet pan. Roast for 20-25 minutes until golden brown and fragrant. Save 4-6 roasted garlic cloves for serving.
Heat 2 tablespoons of olive oil in a large pot over low heat and add onion. Cook until caramelized, then add roast parsnip mixture and vegetable stock. Bring to a simmer and cook for 10 minutes for flavors to meld.
Heat 3 tablespoons of olive oil in a small pot over low heat and add roasted garlic cloves. Bring to a simmer and remove from heat, allowing olive oil to infuse with the garlic.
Blend mixture using an immersion blender or in batches in a blender. Blend until creamy and return to pot. Add lemon juice, salt and pepper.
When ready to serve, ladle soup into bowls and top with sesame seeds, fresh thyme and a drizzle of the garlic oil.
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