Creamy Roasted Parsnip Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted parsnips and caramelized onions are blended with garlic, herbs, and milk to create a smooth, creamy soup with honeyed sweetness. Serve hot as a comforting lunch or dinner starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds parsnips (peeled and chopped)
- 1/4 cup avocado oil (or extra light olive oil, divided)
- 2 tablespoons honey (use maple syrup if vegan)
- kosher salt
- freshly ground black pepper
- 1 head garlic (broken up into cloves)
- 1 large yellow onion (halved and sliced)
- 1 tablespoon chopped fresh rosemary
- 1½ teaspoons chopped fresh thyme
- 4 cups low-sodium chicken broth (or vegetable broth, plus more as needed)
- 2 cups milk (of choice (like cows milk or unsweetened almond is best))
- 2 tablespoons lemon juice (about 1/2 a lemon)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 538mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 222mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.