Creamy Roasted Parsnip and Garlic Soup

YIELD: 6-8 Bowls


  • 2 14
    lbs parsnips, peeled and cut into 1-inch cubes
  • 1
    potato, peeled and diced (I used a large yukon)
  • 1 14
    cups onions, chopped
  • 4
    teaspoons minced garlic (you can add more garlic if you like)
  • 6
    cups vegetable broth (you can add more if you like the soup a bit thinner)
  • 18 - 14
    teaspoon ground allspice (to taste)
  • 2
    tablespoons olive oil (to roast the parsnips)
  • 3
    tablespoons butter (to saute the onion and garlic)
  • Garnish
  • chives, diced fine
  • 1
    cup maple cured ham, fine chopped and sauteed


  • Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
  • Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
  • Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
  • If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
  • Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
  • Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!