Roasted Parsnip & Garlic Soup Recipe.
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4.
This Roasted Parsnip and Garlic Soup recipe is a great one for damp Autumn days. Tone down the garlic if you think it will be too much for you, or you're going out to a business meeting soon after. I find with such as parsnips, you can always add a teaspoon of curry powder or turmeric to give it 'kick' if you don't want too much garlic. But with the toasted bread, spread with goat's cheese, it makes a great lunch. I'm really looking forward to this one.
  • 750g parsnips, peeled and chopped
  • 1 brown onion, peeled and chopped
  • 1 tbsp extra virgin olive oil
  • sea salt and cracked black pepper
  • 2 tbsp maple syrup
  • 1.5 litres chicken stock (homemade or stock cubes)
  • 3 bulbs garlic, broken up into cloves
  • ¼ cup (60g) sour cream
  • 8 slices sourdough bread (or crusty bread) toasted
  • 100g goat's cheese, to serve
  1. Preheat oven to 200C/180F.
  2. Place the parsnip and onion and garlic on an oven tray, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Cook for 20 minutes. Take out the softened garlic.
  3. Drizzle the parsnips and onions with the maple syrup and cook for a further 10 mins or until tender.
  4. Place the parsnips, onion and stock in a medium saucepan, squeeze the garlic from the skin of 2 of the bulbs and add to the saucepan.
  5. Using a hand-held stick blender, blend until smooth.
  6. Place over a high heat, stir through the sour cream and cook for about 2 mins.
  7. Squeeze the remaining garlic from its skin and stir half through the soup.
  8. Meanwhile toast the sourdough or crusty bread slices. Spread the sourdough with goats cheese and top with the remaining garlic. Serve with the warm soup.
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