A deliciously warming roasted parsnip soup with truffle oil and slow roasted garlic, perfect for a cosy autumn evening.
Confession, I often get very lazy during soup season. A one pot tomato and lentil never misses, it takes half an hour and contains a good amount of protein too. But the smell of parsnips roasting in truffle oil combined with the slow roasting garlic? Unmatched. So, this recipe serves as a reminder that sometimes it’s worth the extra effort.
HOW TO STORE, KEEP AND REHEAT
You can batch make this soup and refrigerate or freeze as much as you want. If you have any leftovers or have batch stored from fresh, store in an airtight container and keep refrigerated for up to four days. Freeze for up to two months and defrost before reheating.
To reheat, either microwave for approximately 4 minutes, stirring halfway, or add to a saucepan and reheat on a low heat on the hob for 5-6 minutes, stirring frequently.
ROASTED PARSNIP SOUP WITH GARLIC & TRUFFLE OIL
Deliciously warming roasted parsnip soup with truffle oil and roasted garlic, perfect for a cosy autumn evening.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Roasted Parsnip Soup with Garlic & Truffle Oil
Deliciously warming roasted parsnip soup with truffle oil and roasted garlic, perfect for a cosy autumn evening.
Course Soup
Cuisine British
Keyword Roasted Parsnip Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 230 kcal
Ingredients
- 500 g parsnips cubed
- 1 ½ tbsp truffle oil
- ½ tsp ground nutmeg
- 1 bulb garlic
- 1 tsp olive oil
- ½ tbsp truffle oil
- 1 red onion thinly sliced
- 1 medium to large potato peeled and cubed
- 1 tsp brown sugar
- ½ tsp ground cumin
- 4 ½ cups vegetable stock
Instructions
- Preheat oven to 180c. While the oven is warming up, mix the parsnips, truffle oil and nutmeg to a bowl and evenly coat the parsnips. Transfer to a roasting dish. Cut about half an inch off the top of your bulb of garlic, remove the outer layers of peel and drizzle the top with the tsp of olive oil. Wrap the bulb in tin foil and add to the roasting dish along with the parsnips. Place the roasting dish in the preheated oven for 35-40 minutes until the parsnips are gently cooked but remove before they get too crispy.
- While the other ingredients are cooking, add a large saucepan to a low to medium heat. Add the final half a tbsp of truffle oil and the red onion. Cook for a couple of minutes until the onion has started to soften, then add the sugar. Cook for a further 1-2 minutes, then add the cumin. Stir to combine and cook for an additional minute or so, then add the chopped potato. Stir well to coat the potato in the potato in the sugar/ cumin. Add a pinch of salt and generous amount of black pepper, then add the vegetable stock. Bring to a low simmer and leave simmering until the roasting vegetables are done.
- When the vegetables are ready add the parsnips to the pan with the potato and onion while you deal with the garlic. Carefully remove the foil and spoon out the roasted garlic, being careful not to add any peel. Transfer the roasted garlic to the pan with the other ingredients then stir to combine and blend your soup with an immersion hand blender. Add more water/ stock if required to reach your desired consistency (I added about a quarter cup more while blending).
