Roasted Parsnip Soup

Allison Johnston | 14 November, 2016 |

sweet, earthy, warming

This scrumptious soup is the perfect way to stay warm during our winter months. It is a tasty start to any meal, or wonderful on its own! 
This recipe serves 8 people as a starter, so adjust the recipe to suit your numbers.


2 ½ lbs of parsnips peeled and sliced.

2 litres of stock  - veggie, chicken, turkey

3 tsp of smoked paprika - optional

Greek yogurt - optional
1  Onion

Salt & Pepper

Olive oil


Pre-heat the oven to 350º.

Peel and chop the parsnips.

Coat and toss with a little olive oil and place the pieces in a single layer in a roasting pan.

Sprinkle with 1 tsp of smoked paprika and some kosher salt.

Roast the parsnips for 1 hour or until done.

Make sure you stir them every 20 minutes to try and brown all sides.

Meanwhile, add the olive oil , chop the onion and sauté in the in a heavy bottomed pot.

Add the chicken stock to the pot with the rest of the paprika.

When the parsnips are done add them to the pot  and let them cook a little bit (10 minutes).

Purée everything together and add lots of freshly ground black pepper and salt to taste.

Add a dollop of yogurt before serving ( optional)