How To Make Spicy Roasted Parsnip Soup
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Serves:
Ingredients
- 4 parsnips, peeled and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 3 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the chopped parsnips with olive oil, cumin, paprika, cayenne pepper, salt, and pepper.
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Arrange the parsnips on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
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Add the roasted parsnips to the pot and stir to combine.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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Using an immersion blender or regular blender, blend the soup until smooth and creamy.
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Season with additional salt and pepper if needed.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 180kcal
- Total Fat : 4.5g
- Saturated Fat : 0.6g
- Sodium : 780mg
- Total Carbohydrates : 33g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 3g
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