Creamy Roasted Parsnip and Garlic Soup with Cardamom is all about cozy and warming comfort, which in colder weather we all welcome. This velvety smooth beauty keeps on giving with every spoonful. Naturally sweet roasted parsnips mingle really nicely with nutty and earthy roasted garlic and fragrant cardamom adds a wonderful, complementing twist to this delicious soup. You’ll need only 5 ingredients and about one hour to prepare it. I LOVE this easy, vegan recipe (and I am not vegan!!). Never used cardamom pods? This is a great recipe to introduce you to this beautiful, fragrant seed!
Creamy Roasted Parsnip and Garlic Soup – roasting is the key
I really enjoy savoury – roasted – sweet flavour combination and my super creamy roasted parsnip and garlic soup is a great example of the wonderful harmony it can offer.
The roasting process enhances the flavour of parsnips (as almost any root vegetable for that matter) and makes it bigger and bolder. In the same time any sharpness and pungency of garlic gets tamed so that it can play nicely together with other ingredients and doesn’t overpower the soup. I really want to stress that this soup tastes flat and boring if you just boil your parsnips instead of roasting them, so don’t skip this step.
Toss roughly chopped parsnips in some olive oil and roast them for about 35 minutes. (You can roast unpeeled garlic together with parsnips if you haven’t got any ready.) Meanwhile, saute some onions before adding all other ingredients to simmer together for a while. The last step is to whizz it all until velvety smooth.
Roasted parsnip and garlic soup turns out quite thick at first, but don’t be afraid to simply add a bit of water or stock to thin it up to desired consistency. There is no risk of losing any flavour because it is very rich in nature anyway.
Bookmark this recipe my friend! I am pretty sure you’ll want to make it again and again!
- 500g parsnips, cut to bite size pieces
- Splash of olive oil
- 1 medium size yellow onion, chopped roughly
- Seeds from 3 cardamom pods
- 750ml low sodium vegetable stock
- 1 head of roasted garlic, cloves squeezed out
- Preheat oven to 200C. Chop your cleaned parsnips to bite size pieces, toss with a splash of olive oil and roast for 35-40 minutes. (If you haven’t got a head of roasted garlic: remove the outer wrappers of the garlic head and divide it into individual cloves. Keeping the skin of garlic cloves on, toss them with the parsnips in oil and roast together. When 40 minutes is up, squeeze the garlic flesh from individual cloves. Discard the skins.)
- In a deep saucepan, saute chopped onion in a splash of olive oil until translucent, turn the heat off and reserve until the parsnips have finished roasting. When the parsnips are ready, add them to the saucepan together with the flesh of garlic cloves, seeds of cardamom and vegetable stock.
- Bring it all up to boil, turn the heat down and let it all simmer for 30 minutes without a lid on.
- Let the soup cool, before processing it until completely smooth and creamy.
- Season to taste with salt and pepper and enjoy it cold, warm or how, as you wish.