Roasted Parsnip Soup

Ingredients

Olive oil

2 tablespoons, divided

Parsnips

4 cups, peeled and chopped

Salt

to taste

Pepper

to taste

Onion

1 large, chopped

Garlic

3 cloves, minced

Vegetable broth

4 cups

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Heavy cream

1/2 cup

Chives

for garnish, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread them out evenly on a baking sheet.
3. Roast the parsnips in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even roasting.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
5. Add the roasted parsnips to the pot along with the vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
6. Using an immersion blender or a regular blender, carefully puree the soup until it is smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
7. Stir in the heavy cream and gently heat the soup for an additional 5 minutes, adjusting seasoning as necessary.
8. Ladle the roasted parsnip soup into bowls and garnish with chopped chives before serving.