Name: Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Western
Ingredients: 1 kg parsnips (about 8), peeled and chopped; 1 head of garlic (about 10 cloves), peeled; 1 tbsp fresh or dried rosemary; 2 tbsp maple syrup; 3 large onions, diced; 1.5 litres / 6+1/3 cups vegetable stock; 1 lemon, juiced; Vegan cream, to serve; Toasted seeds, to garnish (such as pumpkin or sunflower seeds)

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If you’re craving a bowl of comfort that’s bursting with flavor and silky texture, the Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe is an absolute must-try. This soup brings together the natural sweetness of roasted parsnips and garlic, lifted by a hint of rosemary and a splash of maple syrup, creating a soothing yet vibrant dish. Each spoonful offers a velvety smoothness, perfectly complemented by the crunchy contrast of toasted seeds, making it a delight for both the eyes and the palate. Whether it’s a chilly day or you just want something wholesome and heartwarming, this soup is going to become your new favorite in no time.

Ingredients You’ll Need

Several pieces of roasted parsnips are spread out, each cut into chunky, uneven cubes. The parsnips have a light golden-brown outer layer with some slightly darker edges showing a roasted texture. Some pieces reveal a creamy white interior, contrasting with the browned skins. Small specks of black pepper and herbs are scattered on the pieces, adding subtle color details. They rest on a white marbled surface that contrasts with the warm tones of the roasted parsnips. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple but each plays a vital role in building the layers of flavor, richness, and texture that make this soup exceptional. From the earthy parsnips to the bright lemon zest, every item harmonizes beautifully.

Parsnips (1 kg): The star of the show, their natural sweetness intensifies when roasted, creating a creamy base.
Garlic (1 head): Roasting transforms garlic into a mellow, caramelized delight that adds depth.
Fresh or dried rosemary (1 tbsp): Adds a fragrant, piney note that balances the sweetness perfectly.
Maple syrup (2 tbsp): Enhances the roast’s caramelization with subtle, natural sweetness.
Large onions (3): Slowly softened onions provide savory richness and body to the soup.
Vegetable stock (1.5 litres): The liquid foundation, giving the soup its gentle savory backdrop.
Lemon (1): Adds bright acidity for a fresh finish that lifts the entire dish.
Vegan cream: For pouring over the soup to add luscious creaminess without dairy.
Toasted seeds: Provide an irresistible crunch and nutty flavor, making the texture unforgettable.

How to Make Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe

Step 1: Roast the Parsnips and Garlic

Begin by preheating your oven to 200°C (400°F). Peel and chop the parsnips into even chunks for uniform roasting. Slice the top off your garlic head, leaving the cloves exposed, drizzle with a little olive oil, then wrap it in foil. Arrange the parsnips and wrapped garlic on a roasting tray, drizzle the parsnips with maple syrup, sprinkle rosemary over everything, and roast for about 35-40 minutes until golden and tender. Roasting unlocks the natural sugars and softens their texture, laying a flavorful foundation.

Step 2: Sauté the Onions

While the parsnips and garlic roast, chop your onions finely. In a large soup pot over medium heat, slowly cook the onions until they’re soft and translucent, which usually takes about 10-15 minutes. This slow cooking builds a savory base that enriches the overall flavor, so don’t rush this step!

Step 3: Combine and Simmer

Once the parsnips and garlic are perfectly roasted, squeeze the softened garlic cloves out of their skins into the pot with the onions. Add the roasted parsnips along with the vegetable stock. Bring everything to a gentle simmer, letting the flavors meld and the soup warm through, roughly 15 minutes. This step allows all the roasted sweetness and herbal notes to combine beautifully.

Step 4: Blend Until Creamy

Using a hand blender or transfer to a standard blender in batches, puree the soup until silky and smooth. If you prefer a bit more texture, blend less thoroughly, but the secret to this Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe is that luscious creaminess that makes every spoonful so satisfying.

Step 5: Add Lemon and Adjust Seasoning

Finally, stir in fresh lemon juice to brighten the rich flavors and balance sweetness. Season generously with salt and pepper to taste. This fresh acidity is the finishing touch that keeps this soup from feeling too heavy, elevating it with a subtle zing.

How to Serve Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe

Three white cups hold a smooth light yellow soup. Each cup shows small drizzles of white cream on the soup’s surface. The soup is topped with mixed seeds in black, white, and brown shades, along with a few green rosemary sprigs. Around the edges, there is a slight shine of olive oil. The cups are placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t skip the toppings! A swirl of vegan cream adds a silky counterpoint that boosts comfort. Sprinkle a generous handful of toasted seeds like pumpkin or sunflower to bring delightful crunch and a nutty burst. These little extras turn the soup from simple to spectacular and make every bite a joy.

Side Dishes

This soup teams wonderfully with crusty bread or herby focaccia for dipping. A crisp green salad with tangy vinaigrette cuts through the creaminess with bright freshness, making it a meal that feels complete without being heavy.

Creative Ways to Present

For a brunch or a dinner party, serve this soup in small cups or mini bowls garnished with microgreens and a sprinkle of smoked paprika for a pop of color and subtle warmth. Or drizzle herb oil for an elegant presentation. This soup is versatile and visually inviting whether casual or fancy.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers a treat to look forward to. Just give it a good stir before reheating as it might thicken slightly.

Freezing

For longer storage, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months without losing its silky texture or flavor, making it ideal for batch cooking.

Reheating

Gently reheat on the stove over low to medium heat, stirring frequently to prevent sticking and ensure even warming. If it’s too thick, add a little water or extra vegetable stock to loosen the consistency. Avoid boiling once reheated to preserve its creamy texture.

FAQs

Can I use other root vegetables instead of parsnips?

Absolutely! While parsnips provide unique sweetness and texture, you can substitute with carrots or potatoes. Just keep in mind the flavor profile will shift slightly, but these veggies will still create a creamy and satisfying soup.

Is this soup suitable for vegans?

Yes, this recipe is completely vegan! Using vegetable stock, maple syrup, and vegan cream ensures it’s friendly for plant-based diets without compromising on richness or taste.

Can I make this soup in advance for a party?

Definitely. It’s perfect for making ahead since the flavors deepen overnight. You can reheat it gently and add garnishes just before serving for a fresh and impressive starter.

What seeds work best for the toasted topping?

Pumpkin, sunflower, or sesame seeds are all fantastic choices. Toast them lightly in a dry pan to release their nutty aroma and crunch. Feel free to mix seeds for extra texture and flavor complexity.

How can I adjust the soup if I prefer it spicier?

For a bit of a kick, add a pinch of chili flakes or a dash of smoked paprika during the sautéing stage, or sprinkle fresh chopped chili over the finished soup. This adds warmth without overpowering the soup’s delicate sweetness.

Final Thoughts

If you want to treat yourself and your loved ones to something both nourishing and indulgent, I wholeheartedly recommend trying this Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe. It’s a soul-warming, flavor-packed dish that’s surprisingly easy to whip up yet impressively gourmet. Once you’ve tasted that velvety texture and crunchy seeds combo, it might just become your go-to comfort food for years to come.

Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe

Ingredients You’ll Need