Creamy Roasted Parsnip Soup with Thyme and Garlic

Ingredients

• •1 lb parsnips, peeled and diced
• •1 large onion, chopped
• •4 cloves garlic, peeled and smashed
• •3 tablespoons olive oil
• •1 teaspoon fresh thyme leaves, plus extra for garnish
• •4 cups vegetable stock
• •1 cup heavy cream
• •Salt to taste
• •Black pepper to taste
• •Optional: crusty bread for serving

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a mixing bowl, toss the diced parsnips, garlic, and thyme with 2 tablespoons of olive oil. Spread the mixture evenly on a baking sheet.

3. 3

   Roast the parsnips in the preheated oven for 25-30 minutes, stirring halfway, until tender and golden brown.

4. 4

   Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes.

5. 5

   Add the roasted parsnips and garlic to the pot. Pour in the vegetable stock and bring to a simmer.

6. 6

   Cook for 10 minutes, allowing the flavors to meld.

7. 7

   Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth.

8. 8

   Stir in the heavy cream and season with salt and black pepper to taste.

9. 9

   Gently reheat the soup if necessary, but avoid boiling to maintain the cream's texture.

10. 10

    Ladle the soup into bowls, garnish with fresh thyme leaves, and serve with crusty bread if desired.