Roasted Root Vegetable Soup is the Best Kind of Soup
You know a vegetable I think is quite underrated? Parsnip! Yes, that white looking carrot. Have you had it? I never really dabbled with it until recently, by roasting them in the oven alongside my carrots. It actually has a subtle flavor, a touch sweet and a cross between daikon (radish) and a carrot. I used parsnip among a few other ingredients to make this roasted root vegetable soup!
I am in the middle of week 3 of the Soup Challenge I’m hosting this month, and the theme is Yellow. The idea for this soup came naturally when Parship came to mind – it pairs so well with other root vegetables, so I combined it with butternut squash!
Do you also know, an underrated ingredient in soups? Apples! It can bring out the sweetness in a dish, and I found this to be so perfect because all three – Parsnip, Butternut squash and apple – are all fall flavors. They are beautifully roasted in the oven for 30 minutes and blended really quick with stock and a touch of grated ginger. The ginger simply adds some zing and a bit of heat – just the warmth we need this season!
Check out the easy recipe below, and I hope you love the roasted root vegetable soup as much as I do!
Roasted Parsnip, Butternut Squash, Apple and Ginger Soup
A merry blend of root vegetables to make a warming, comforting soup!
- 275 grams Parsnip (about 2) (peeled, chopped )
- 175 grams Butternut squash (about half of one medium) (peeled, chopped )
- 1 apple (peeled, chopped)
- 1 tbsp olive oil
- 2 cups broth (vegetable would work well )
- 2 cups water
- 1 tsp grated ginger
- 1/3 cup coconut milk
Roast Ingredients
Preheat the oven at 375 degrees Fahrenheit
In a medium bowl, toss together parsnip, butternut squash and apple with oil. Lightly salt and pepper to your liking.
Spread the mix over a baking sheet with foil or parchment paper evenly, and bake for 30 minutes. Vegetables should be cooked all the way through and golden.
Blend into a soup
In a blender, add the baked vegetables, broth, water, ginger and coconut milk. Blend for one and a half to two minutes on high. This will allow your soup mixture to be smooth, removing any small bits.
Enjoy this soup immediately or store in a glass container for up to a week!
- If you prefer a slightly more spicier soup, add another half tsp of grated ginger.
- Some people don’t like soups to be pulpy, in this case you can always push the soup through a sieve for an even smoother soup.
Have you had Parsnip before? I would love to know your recipes! My friend Athina at The Magic Whisk used it in a buttercream cupcake and I can ONLY imagine how delicious this is! It’s on my list to make soon. I’m new to using the vegetable but I will definitely be using it more often.
Check out a couple more root veggie soups I’ve made:
Please let me know if you make the soup! Would love to get your feedback on what you think. Have a great rest of your week, friends!
Lots of Love,
Rina
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