Simple Homemade Creamy Roasted Parsnip Soup

Ingredients

• •1 lb parsnips, peeled and chopped
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •4 cups vegetable broth
• •1 cup heavy cream
• •1 teaspoon fresh thyme leaves
• •Salt to taste
• •Black pepper to taste
• •Optional: Bread or croutons for serving

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the chopped parsnips on a baking tray. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast in the oven for 25 minutes or until tender and slightly caramelized.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.

4. 4

   Add the chopped onion and garlic to the pot and sauté for 5-7 minutes until soft and fragrant.

5. 5

   Add the roasted parsnips to the pot, then pour in the vegetable broth and fresh thyme leaves.

6. 6

   Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

7. 7

   Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a countertop blender and blend in batches.

8. 8

   Stir in the heavy cream and simmer gently for another 5 minutes. Adjust salt and pepper to taste.

9. 9

   Serve the soup hot, optionally garnished with bread or croutons.