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Creamy Roasted

Parsnip Soup

Makes 6 servings

Prep Time: 1 hour

Preheat Oven to 350



  • 6 parsnips

  • 1 yellow onion, peeled and chopped into large chunks

  • 3 cloves garlic, peeled and sliced in half/stems removed

  • 2 Tbsp. olive oil

  • 2 -4 cups of vegetable broth or water, until it is the consistency you desire. 

  • 1 cup heavy cream OR 1 can full fat coconut milk

  • sea salt

  • pepper



pomegranate seeds and crispy fried sage (see kobocha squash soup recipe)



  1. In large bowl; toss parsnips, onion, garlic and olive oil. Sprinkle with sea salt and pepper. 

  2. Roast in shallow roasting pan

  3. Check after 30 minutes and remove from oven when golden and soft

  4. Cool for 10 minutes and combine in Vitamix, other high speed blender.

  5. Add cream or coconut milk and water or broth (I use roughly half broth/half water to desired consistency).

  6. Blend and add salt and pepper to taste.

  7. Sprinkle with pomegranate seeds and crispy sage

  8. Ladle into bowls and serve.

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