Featured Recipe
Roasted Parsnip Onion Soup
By Kate
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Roasted parsnips and onions pureed with stock create a deep-tasting base. The caramelization brings out sweetness balanced with tart apple, while garlic adds subtle warmth. Crunchy gratinéed bread with Gruyère replaces cheddar for nuttier bite. Fresh herbs finish with a bright note. Adjust roasting time by visually checking for golden edges and softened flesh. Use vegetable broth as alternative. Garlic peeled after roasting—crush to avoid bitterness. A rustic method prioritizes proper roasting over strict timing.
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Prep:
40 min
Cook:
55 min
Total:
Serves:
4 servings
soup
vegan
fall recipes
vegetarian
Introduction
Roasting parsnips coax out a natural sweetness that you won’t get from boiling. They need to caramelize well—watch those edges, golden but not blackened. Onions join the party to add that deep, fragrant base. Don’t skimp on garlic; roasting softens it into a mellow creaminess, but keep the skins intact till the end or garlic bitterness sneaks in. Leek adds an oniony depth without harshness. Apple slices melt into the mix adding a tart counterpoint. The bonus winner—cheesy toasted bread with gooey Gruyère. Crunch, color, salt, and bite all in one.
Ingredients
About the ingredients
Boost your roasting flavor by using parsnips on the larger side—they retain moisture better than thinner ones. Swap Granny Smith for a Pink Lady if you like extra sweetness. Sometimes you want vegetable broth instead of chicken for a lighter background; just make sure it’s hot when blending to avoid cooling the soup down and dulling flavors. Gruyère is a solid replacement for cheddar. It melts beautifully and adds nuttiness without overpowering. Use day-old crusty bread for toasts so they hold up to the liquid and won’t turn mushy immediately. Olive oil quality matters here. Use extra virgin for drizzling to get peppery aromatics that bloom fresh on the finish. Leek should be white and pale green only—green tougher parts can introduce bitterness or stringiness.
Method
Technique Tips
Forget precise minutes. Roast vegetables patiently, check for golden edges and tender interiors using a fork—if nothing resists, they’re done. Roast garlic with skin to bag mellow flavors. Squeeze pulp with fingers, no knife to keep it soft. Purée with hot broth—cold liquid dulls flavor and makes texture gluey. Cheesy bread must be toasted directly on the pan to crisp the crust, not just melt cheese in a microwave or toaster oven. Cut into chunks only after baking to retain crispiness. Always finish with fresh herbs—ciboulette or chives, they add sharpness and color contrast. Olive oil drizzle is finishing touch—adds sheen and silkiness. Serving immediately keeps bread crunchy—no sogginess from delaying.
Chef's Notes
- 💡 Roasting enhances flavors. Check those edges—golden brown is key. Keep an eye on garlic—perfect balance between mellow and bitter—don't let them burn. Bigger parsnips, more moisture. If using broth, heat it first—cold liquid dulls soup.
- 💡 Crusty bread is must for texture. Day-old bread works better— fresher gets mushy fast in soup. Gruyère is versatile—mellows that sharpness in cheddar. Want more kick? Try adding a pinch of chili flakes after blending.
- 💡 Vegetable broth instead of chicken broth gives lighter taste. But needs to be hot—cold dulls flavors, like stale bread—nothing worse. Over-roasting? Check for doneness with a fork—smooth but firm is what you want.
- 💡 Chives are nice but fresh herbs can vary—the bolder, the better. Forget cutting bread before baking—toasting keeps it crunchy. Need more acidity? A squeeze of lemon just before serving is fab. Remember, keep the soup warm while serving.
- 💡 Last thought—cleanup can be messy. Parchment paper aids in easy removal from pan— a big time-saver. Always taste before serving. Adjust seasoning if it falls flat—don't hesitate, flavors need to dance.
