That would be my farm friend Ellen and I harvesting hundreds of pounds of parsnips. We worked tirelessly harvesting on a particularly chilly autumn morning. That specific day has had lasting effects on both of us. Repetitively lifting heavy crates of this lovely root can really do a number on a couple of ladies. Unfortunately, our lower backs have never been the same. Butttt we both have awesome biceps as a result (Or at least we like to think)!
This recipe came to me while I strolled the isles of a local grocery store. I stopped dead in my tracts when I saw beautiful parsnips staring me in the face. It felt like we were strangers. I knew it had been too long since I cooked up one of my favorite roots. It was time to change that.
Taylor and I have both been feeling a little run down, so I though a healthy soup was just what the doctor ordered. And guess what? Taylor proclaimed this soup his favorite! It’s vegan (shhhh)! and full of good for you ingredients. I think this might be my new favorite soup as well.
Creamy Roasted Parsnip Soup (serves 4)
4 large parsnips, chopped into 1 inch pieces
2 Yukon gold potatoes (or any potato of your choice) chopped into 1 inch pieces
1 large yellow onion, peeled and cut into 6 big chunks
4-6 large cloves of garlic, left in wrappers (I like garlic so I used 6)
1 tbs olive oil
5 cups of veggie stock
1 tsp dried rosemary
1/2 tsp crushed red pepper flakes (more or less depending on your spice tolerance)
salt and pepper to taste
Preheat the oven to 400.
Toss all the chopped veggies (including garlic) together with the olive oil, rosemary, salt and pepper. Place on an oiled baking sheet (or two) and roast in the oven for 20-30 minutes, tossing veggies once halfway through.
Once veggies are roasted remove from the oven. Squeeze garlic from its wrapper. Add garlic and the rest of the veggies to a large soup pot. Add the broth and red chili flakes and bring to a boil. Reduce heat to a low. With an immersion blender (or regular blender) puree the soup. Taste test to see if anything is missing. Add salt and pepper as needed.