Roasted Parsnip Soup

Name: Roasted Parsnip Soup
Ingredients: ½ cup (125 mL) whipping cream or half-and-half (optional); ¼ to ½ tsp (1 to 2.5 mL) freshly grated nutmeg; Pinch or two of cayenne pepper (optional); ⅓ to ½ cup (80 to 125 mL) vegetable oil; 4 cups (1 L) chicken or vegetable stock; 4 cups (1 L) chicken or vegetable stock; 2 cups (500 mL) rinsed and drained canned white beans (19 oz/540 mL can); ½ cup (125 mL) whipping cream or half-and-half (optional); 1 large onion; Salt to taste; 3 to 4 garlic cloves, peeled and left whole; Olive oil, for cooking; 1¼ lb (625 g) parsnips (about 5; 4 to bake and 1 for the chips); 1¼ lb (625 g) parsnips (about 5; 4 to bake and 1 for the chips); 2 medium carrots; 1 Tbsp (15 mL) finely chopped fresh parsley

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Soup that tastes like autumn; it’s both homey and elegant. The parsnip chips are easy to make, and really make this soup special.

Ingredients

1¼ lb (625 g) parsnips (about 5; 4 to bake and 1

Soup
Vegan
Gluten-free
Autumn

Method

Preheat the oven to 400°F.

Peel the parsnips and carrots. Shave one parsnip into strips with a vegetable peeler until you have about 1 packed cup of strips and set aside. Cut the carrots and parsnips (including the remainder of the first one) into 1-inch chunks, splitting the w