Roasted Parsnip Soup
  • 2 pounds parsnips peeled and cut into 1/2 in pieces
  • 1/4 cup olive oil divided
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 ea garlic clove
  • 1 medium onion
  • 1 stalk celery
  • 1 ea bay leaf
  • 1 1/2 quart low sodium vegetable broth
  1. Heat the oven to 350 degrees F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips about 60 minutes. Rotate 1-2 times. Trim away any burned areas and set aside.

  2. Heat the remaining olive oil in a large pot over medium-high heat. Add the onion, celery, garlic, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened. Stir in the parsnips, bay leaf, and broth and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer about 30 minutes. Remove the bay leaf.

  3. Puree the mixture in a blender until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through.