this was last week's recipe. I had a bag of parsnips begging to be roasted and a jar of leftover spinach pesto from making pizza on Friday night.
Between my new job (!) and the holiday gatherings, I'm a bit behind on posts. I hope to catch up soon. In the meantime, enjoy this creamy (vegan) winter soup on this rainy Monday morning.
Roasted Parsnip Soup
Lightly adapted from Bon Appetit
5-6 parsnips, peeled and chopped
half of a red onion, sliced thinly
4 garlic cloves
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp pepper
3-4 cups water or vegetable stock
1.5 tbsp lemon juice
1/2 tsp balsamic vinegar
pesto and/or roasted tomatoes for garnish
Preheat oven to 375. Line a baking sheet with parchment paper. Lay the parsnips, onion, and garlic on the baking sheet. Drizzle with the olive oil and a pinch of salt and pepper. Roast for 35-45 minutes or until the parsnips are soft.
When the vegetables are done, toss into the food processor with 3 cups of water or broth, lemon juice and vinegar. Process until smooth and creamy. Depending on the size of your parsnips and how you like your soup, add more water to thin. Add more salt and pepper, to taste. Pretty easy, huh?
Garnish with a dollop of pesto and roasted tomatoes. Enjoy!