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Creamy parsnip soup with a parsley garnish in a white bowl on a rustic wooden table
Andrew Fowler

Roasted Parsnip Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs parsnips peeled, tough cores removed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 tsp white pepper
  • 3 tbsp unsalted butter divided
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 5 cups low-sodium vegetable broth
  • 2 tbsp white miso
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat oven to 425°F. Toss parsnips with oil, salt and white pepper on a rimmed sheet. Roast 30–35 minutes, turning once, until tender and golden-edged.
  2. Meanwhile, melt 1 tablespoon butter in a soup pot over medium. Cook onion 7 minutes. Stir in garlic for 30 seconds.
  3. Add parsnips and broth; simmer 10 minutes. Remove from heat; blend smooth with an immersion blender. Blend in remaining butter.
  4. Whisk miso with 1/2 cup warm soup until smooth. Return to pot with lemon juice. Rewarm gently if needed.