Roasted Parsnip Soup

Ingredients

  • 2 tbsp chopped fresh parsley
  • 2 tsp cider vinegar
  • 1/3 cup whipping cream
  • 6 cups vegetable stock
  • ¼ tsp each salt and pepper
  • ½ tsp ground cumin
  • 2 tbsp extra-virgin olive oil
  • + 3 more ingredients
    • 1 head garlic , (unpeeled)
    • 1 onion
    • 15 parsnips , peeled (about 2-½ lb/1.25 kg)

Cut parsnips and onion into 1-inch (2.5 cm) chunks. Cut garlic in half crosswise. In bowl, toss together parsnips, onion, garlic, oil, cumin, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, abou...

View full recipe at SpringPad

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