Parsnips are one of those vegetables you tend to forget about. They look a little like carrots that have been left out of sunlight too long, hidden indoors all winter, bare, pale and wan around the edges. But their flavor is wonderfully unique and when you taste it it makes you wonder “mmmm what AND This?” and that’s the tangy, sweet magic of parsnips. Even though it seems a little plain, it packs a real punch in the flavor department. If you eat them raw, they have a tangy flavor that’s similar to horseradish, but much more delicate.But when you roast them, all the delicious sugars hidden in the root caramelize and it becomes an incredible blend of sweet and savory flavors something warm and comforting, a roasted parsnip soup is the perfect solution.
And since I’m obsessed with all things both savory and sweet, I caramelized some leeks and blended them into the soup with the roasted parsnips, and even sprinkled some on top for texture. Leeks have much less moisture than onions, so they caramelize much faster in the pan. But be careful! This also means it’s easier to burn them if you’re not careful as they dry out faster. And for a touch of crunch and wonderfully toasted flavor, there are some toasted hazelnuts sprinkled on top. The tired cook might say “well, I don’t really need them” and cut them from the shopping list, but let me insist, dear reader, that you Do in fact they need it. They’re a great complement to roasted parsnip soup, and if you tire easily of the same texture as I do, they add a really nice crunch to an otherwise super smooth soup. And they’re super easy to make (less than 10 minutes to toast, I promise!) Live a little and go for it, I say.
On a personal level, I’ve been eating really, really well over the past few months, both in terms of healthy and tasty foods, to prepare for our last IVF cycle. I am currently on day 8 and we are looking to do the egg retrieval at the end of next week, so please send positive thoughts, vibes, prayers and/or energy if you can spare it. We had 2 failed IVF cycles in 2022 and 1 failed IVF cycle last year, and after a much needed break, we have recovered and are giving it our all for this latest attempt. It’s strange to be caught between optimism and reserve, I want to be confident, but I’m also afraid that by being confident I’ll somehow jinx everything. The human mind is a strange place. But it’s also wonderfully, painfully resilient. And I’m grateful to be able to try one more time, since many people in my position can’t afford IVF since it’s not covered by insurance in Oregon or Washington or 27 other states, unfortunately. So I’m focusing on the good, staying cautiously positive, and fueling my body and spirit with nutritious meals like this. Here’s to a fruitful late winter, friends!
Roasted parsnip soup with caramelized leeks
This deliciously creamy roasted parsnip soup has caramelized leeks, toasted hazelnuts and fresh thyme for a comforting winter dish.
Roasted parsnip soup with caramelized leeks
-
2
teaspoons
paprika -
2
teaspoons
turmeric -
1
teaspoon
garlic powder -
1
teaspoon
dried oregano -
½
teaspoon
black pepper -
1 1/2
teaspoons
kosher salt -
1 1/2
lbs
parsnip
peel and cut into about 1-inch pieces -
1
yellow onion
cut into sixths -
5
cloves
garlic
peeled -
3
table spoon
olive oil -
1 1/4
lbs
leeks -
1
cup
cashews
immersed in water overnight or at least 4 hours -
5
cups
vegetable broth -
1/2
cup
dry white wine -
1/2
cup
full fat Greek yogurt -
1
table spoon
Honey
Condiments
-
1/2
cup
hazelnuts
cut in half -
4
green onions
sliced very thin - The remaining half of the caramelized leeks
-
Toasted sesame oil
optional -
1
table spoon
fresh thyme leaves -
1/2
teaspoon
black pepper
Roasted parsnip soup with caramelized leeks
-
Preheat oven to 400 degrees Fahrenheit. In a small bowl, mix together the paprika, turmeric, garlic, oregano, black pepper, and 1 teaspoon salt until smooth. In a large bowl, combine the parsnips, onion, and garlic with 1 tablespoon olive oil. Sprinkle half of the spice mixture over the bowl and toss to coat. Set the remaining half of the spice mixture aside for later.
-
Empty the vegetables onto a rimmed baking sheet and roast in the oven until the parsnips are tender, about 35 to 40 minutes.
-
While they are roasting you can prepare the leeks. Cut off the top green stem of the leeks and compost or discard them. Cut the leeks in half lengthwise, remove the few outer layers of the leek and rinse any residual soil. Then cut them into ¼ inch thick crescent slices.
-
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced leeks and 1/2 teaspoon salt and toss to coat with hot oil. Reduce the heat to medium and cook for another 5 minutes, stirring every couple of minutes (leeks will dry out and burn more quickly than onions as they have less moisture, so they need to be stirred more often). Reduce the heat to low and cook until golden and lightly fragrant, about 15 minutes more, stirring every 3 minutes or so. Remove from heat and set aside.
-
Drain the cashews and place them in a blender along with 1 cup of vegetable broth. Blend until silky smooth. Add the roasted vegetables, **half** of the caramelized leeks, the remaining half of the spice mixture and the remaining vegetable broth. Blend on medium speed until smooth, then add the white wine and honey mixture on high speed until silky smooth.
-
Empty into a medium-sized saucepan and bring to a boil over medium heat, partially covering with a lid to prevent splattering. Cook an additional 10 minutes or until heated through, stirring every few minutes. Remove from the heat, wait for it to stop boiling and stir in the Greek yogurt. Add salt to taste and serve with toppings as directed below. It will keep in an airtight container in the refrigerator for up to 1 week. It will freeze well too.
Toasted hazelnut topping + portion
-
Preheat oven to 350 degrees Fahrenheit. Spread the hazelnuts on a baking tray and place them in the oven. Roast until lightly browned and fragrant, about 8 minutes. Place them on a cotton or linen towel and wrap them. Gently rub the nuts on the towel for about 30 seconds. Open the towel and the husks should have come off the nuts. Place the walnuts in a small bowl and season lightly with a drizzle of olive oil and a pinch of salt and set aside.
-
Divide the soup into bowls and garnish each bowl with a few toasted hazelnuts, a few sliced green onions, a generous spoonful of caramelized leeks, a drizzle of toasted sesame oil, a pinch of thyme leaves and a little black pepper. Enjoy!
Nutrition Facts
Roasted parsnip soup with caramelized leeks
Quantity per serving
Calories 342
Calories from fat 162
% daily value*
Fat 18 g28%
Saturated fat 2g13%
Trans fat 0.001 g
Polyunsaturated fats 3g
Monounsaturated fats 11g
Cholesterol 1 mg0%
Sodium 1056 mg46%
Potassium 718mg21%
Carbohydrates 40 g13%
8g fiber33%
Sugar 13 g14%
Protein 8 g16%
Vitamin A 1850 IU37%
Vitamin C 28 mg34%
Soccer 125mg13%
Iron 4 mg22%
*Percent Daily Values are based on a 2000 calorie diet.
