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Roasted Parsnip Soup

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Roasted Parsnip Soup
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:1 hour Source: EatingWell
Food Groups: Fruits, Milk & Milk Products, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée, Lunch Entrée, Soup & Stews
Nutrition Content: Good Source of Calcium, Low Calorie, Low Fat
Special Features: Make Ahead
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The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.


2 pounds Parsnips, peeled and woody core removed (see Tip)
2 Pears, peeled and cut into eighths
1 small yellow or white Onion, peeled and cut into eighths
1 tablespoon Canola oil
1 teaspoon Salt, divided
1/4 teaspoon freshly ground Pepper
1 cup Balsamic vinegar
2 1/4 cups reduced-sodium Chicken broth, or vegetable broth
2 1/4 cups low-fat Milk


Position rack in lower third of oven; preheat to 450°F.
Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.

Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

Nutrient Information
Calories: 250
Total Fat: 4 g
Saturated Fat: 1 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 515 mg
Carbohydrates: 49 g
Protein: 7 g
Vitamin A:
Vitamin C: 50%
Calcium: 190 mg

Cook's Notes:

Tip: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.

Roast the parsnips, pears and onions, then puree half the mixture ahead of time for a faster week-night preparation.

If serving for halloween, drizzle balsamic syrup in circles, pull an knife from the center of the circles outward in four directions, then add an "X" over circles to approximate a spider's web.