Creamy Roasted Garlic and Parsnip Soup with Toasted Seeds Recipe
This Roasted Garlic and Parsnip Soup is a comforting and flavorful dish that combines the natural sweetness of roasted parsnips and garlic with aromatic rosemary and a touch of maple syrup. Perfect for a cozy meal, this vegan soup is garnished with creamy vegan cream and crunchy toasted seeds, offering a deliciously creamy texture and wholesome taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: Western
- Diet: Vegan
Ingredients
Main 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
Toppings
- Vegan cream, to serve
- Toasted seeds, to garnish (such as pumpkin or sunflower seeds)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 200°C (392°F). Peel and chop the parsnips into uniform pieces and peel the garlic cloves. Place parsnips and garlic on a baking tray.
- Roast Parsnips and Garlic: Drizzle the parsnips and garlic with a little oil, sprinkle with rosemary, and roast in the oven for about 30-40 minutes until golden and tender. Halfway through roasting, drizzle with the maple syrup to caramelize the vegetables further.
- Sauté Onions: While the parsnips roast, heat a large pot or deep skillet over medium heat and add a splash of oil. Add diced onions and cook gently until soft and translucent, about 8-10 minutes.
- Add Roasted Vegetables to Pot: Once roasted, add the parsnips and garlic to the pot with the onions. Stir to combine and allow the flavors to meld.
- Add Vegetable Stock and Simmer: Pour in the vegetable stock, bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to blend fully.
- Blend the Soup: Remove from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender. Be careful with hot liquids.
- Add Lemon Juice and Season: Stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Toppings: Ladle the soup into bowls, swirl with vegan cream, and sprinkle toasted seeds over the top for a delightful crunch and nutty flavor.
Notes
- You can substitute maple syrup with honey if not vegan.
- For a richer soup, add a splash of coconut milk with the vegan cream topping.
- To toast seeds, sprinkle on a dry pan over medium heat and stir frequently until golden and aromatic.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Ensure the vegetable stock used is gluten-free to accommodate dietary needs if necessary.
