Vegan Roasted Parsnip Soup

Vegan Roasted Parsnip Soup is a tempting and satisfying supper. We can prepare a vegan-friendly soup with aromatic spices and parsnips. This silky and creamy soup is ideal for a cold day or a comfortable evening. The delicate flavors of onions and garlic complement the rich and caramelized flavor of the roasted parsnips. This soup is a great complement to any vegan diet because of its nutritional advantages and cost-friendly ingredients. This Vegan Roasted Parsnip Soup is a wholesome and satisfying choice due to the parsnip’s high nutritional fiber, Vitamin C, and potassium content.

Let’s prepare the creamy and hot soup with the directions (oven and stove) listed below.

STATS

• Course: Lunch
• Cuisine: American
• Diet: Vegan, Gluten-free, Vegetarian
• Total Time: Forty-five minutes
• Preparation Time: 15 mins
• Cook Time: Thirty-five minutes
• Method: Roasting (oven) and stovetop

EQUIPMENT

• Oven
• Baking dish
• One knife
• Silicone oil brush
• Nonstick pot
• 1 spoon
• Hand blender
• Soup bowls

INGREDIENTS

• Yellow onion 1
• One head of garlic
• 1 & 1/2 pounds of parsnips
• Salt 1 teaspoon
• Two tbsp of olive oil
• One tsp of coriander powder
• Half a tsp of Italian seasoning
• Vegan-friendly tomato paste 1 tbsp
• Water five cups
• Low-sodium vegetable bouillon cubes 2
• One lemon

INSTRUCTIONS

1. Heat the oven by turning its knob to 400 degrees F.
2. Next, adjust a fitted baking sheet over the baking dish. Put aside.
3. Then, divide the yellow onion into slices with a knife.
4. Now, cut the garlic head into half an inch.
5. Next, shift chopped parsnips, garlic head, and onion slices to the baking dish.
6. Then, add salt, Italian seasoning, and coriander powder over the parsnip vegetables.
7. Pour olive oil over the vegetables to avoid them from blackening.
8. Now, toss all the vegetables.
9. Next, bake for 24 to 29 minutes in the oven.
10. After that, put aside the baking dish.
11. Meanwhile, shift a nonstick pot on a medium fire burner.
12. Then, add roasted onions and parsnip mixture to the pot.
13. Next, add tomato paste to the pot.
14. Mix all items with a spoon.
15. Again, simmer for twenty to twenty-five seconds.
16. After that, add vegetable bouillon cubes and five cups of water to the pot.
17. Now, seal the pot with its cover.
18. Simmer for 4/6 minutes on a slow heat.
19. After that, we will use a hand blender to blend the items.
20. Then, add all items to a blender to create a rich but silky soup mixture.
21. After blending, shift the soup to the pot.
22. Now, add the extracted lemon juice to the soup and stir.
23. The tasty and zesty Roasted Parsnip Soup is ready.
24. Now, we will add the soup to the soup bowls.
25. Top the soup bowl with croutons, baked kale chips, air fryer chickpeas, or seeds.

SERVING SUGGESTIONS

• Enjoy the yummy soup with sourdough bread or rosemary focaccia.
• Serve the parsnip soup with a pesto tofu or a vegan grilled cheesy sandwich.
• Leafy green salad and vegan arancini work well with this soup.
• Simple crusty Vegan Irish soda bread complements the flavors of the soup.
• Accompany this soup with spiced chickpea and spinach curry.
• Vegan crackers or crostini pair well with soup.

TIPS

• Opt for fresh and strong parsnips to make this tempting soup.
• We will roast the parsnips before making the soup.
• Utilize good-quality and fresh aromatics.
• Try this soup with different types of herbs such as sage, rosemary, etc.

STORAGE INFORMATION

Fridge:

• Store the leftover parsnip soup in a tightly covered bowl and refrigerate it for 4/6 days.

Freezer:

• Set aside the soup to chill. After that, carefully pour the soup into zip-lock bags or jars and freeze it for 2 & 3 months.

Reheating:

• This yummy and chilled parsnip soup can be reheated on the burner or microwave oven.

FAQs

Can I make the soup with other vegetables?

• Carrots, sweet potatoes, celery, and apples are common and tasty accompaniments that enhance the flavor of parsnips.

Which spices and herbs complement parsnip soup?

• You can use white pepper, ginger, rosemary, nutmeg, sage, thyme, and curry powder to prepare a soup.

Can we add protein (plant-based) to the soup?

• Yes, you can include crumbled tofu, tempeh, white beans, cooked lentils, and chickpeas in the soup.

NUTRITIONAL INFORMATION/SERVING

Per Serving size: 1 soup bowl
Total servings: 4 to 6
Total Calories 220 kcal
Carbohydrates 37 g
Protein 3 g
Dietary Fiber 10 g
Total Fat 8 g
Sugar 10 g
Sodium 987 mg