Roasted Parsnip and Parmesan Soup

May 08, 2023May 8, 20230 10

Creamy and Delicious Roasted Parsnip and Parmesan Soup Recipe

by The Chefin Soup

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

369

Sugar

Fat

28g

This Roasted Parsnip and Parmesan Soup is perfect for cold, wintry days, bringing a warm, comfort feeling to its consumers. It is also a perfect starter to a dinner party, giving a unique incredible flavor to the more substantial dinner course. The soup is very simple and can be made in no time, allowing for a quick, easy meal to be enjoyed by all. It is a great addition to a plant-based or vegetarian diet as well.

Instructions

1.	Preheat the oven to 200C or 180C fan.
2.	Put the sliced parsnips and onion wedges in a roasting tin add olive oil and a pinch of salt. Mix well.
3.	Roast in the oven for 25-30 minutes until the parsnips are tender. Leave to cool slightly.
4.	Fry pancetta in a medium pan over medium heat until crispy.
5.	Add enough chicken stock to the pan to cover the parsnips and onion, and heat until simmering.
6.	In a food processor, purée the roasted vegetables, stock, cream, and parmesan until smooth.
7.	Return the soup to the pan and adjust the seasoning with salt and pepper as needed.
8.	Serve hot and enjoy!

PROS

This soup is incredibly creamy and delicious.

It is easy to make, and the roasted parsnips give it a unique, slightly sweet flavor.

It is also a great source of fiber and vitamin C and K.

CONS

This soup has pancetta, adding to the fat and calorie content.
Those with dietary restrictions may need to avoid it.

It may not be suitable for those who are lactose intolerant or have a milk allergy.

HEALTH & BENEFITS

Parsnips and onions are both high in fiber, which helps promote healthy digestion and lower cholesterol levels.
This soup is also an excellent source of vitamin C, necessary for a strong immune system.
Vitamin K is also present, which assists in blood clotting and bone health.

	3 tablespoons olive oil
	700 g parsnips , cored and sliced into batons
	1 medium onion , cut into wedges
	40 g parmesan cheese , freshly grated
	2 slices pancetta
	850 ml chicken stock , hot
	4 tablespoons double cream