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Roasted Parsnip Soup 8 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - parsnips, peeled, core removed
  • 2 - pears, peeled and cut into eighths
  • 1 - small yellow or white onion, peeled and cut into eighths
  • 1 tablespoons - grapeseed oil
  • 1 teaspoons - salt, divided
  • 1/4 tablespoons - freshly ground pepper
  • 1 cups - balsamic vinegar
  • 2 1/4 cups - reduced-sodium chicken broth or vegetable broth
  • 2 1/4 cups - low-fat milk
  • Directions:

    Position rack in lower third of oven; preheat oven to 450°F.

    Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast the mixture, stirring every 10 minutes, until items are very soft and starting to brown, about 40 minutes.

    Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.

    Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt.

    Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

    Makes about 6 one-cup servings.

    Brief Description

    Parsnips and pears pair perfectly in this soup; light enough to serve as a first course or make it a main dish served with crusty whole-grain bread.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 50 min


    Per serving (1 cup): 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium.


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    Posted On:

    March 5, 2015

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