Go Back
+ servings
Roasted parsnip and carrot soup is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup. Easy to make and healthy this simple soup is a fantastic winter warmer!
Print

Roasted Parsnip and Carrot Soup

Roasted parsnip and carrot soup is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup.
Course Lunch
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 277kcal
Author Neil

Ingredients

  • 1 large onion peeled and chopped
  • 500 g parsnips peeled and chopped
  • 500 g carrots peeled and chopped
  • 4 garlic cloves with the skin left on
  • 3 tablespoon olive oil
  • ½ teaspoon ground coriander powder
  • Salt and freshly ground pepper
  • 1 L vegetable stock
  • 1 tablespoon coriander freshly chopped

Instructions

  • Preheat oven to 190C (Fan)
  • Place the chopped onion, parsnip, carrots and garlic into a large baking tray.
  • Add the olive oil, coriander powder and freshly ground salt and pepper. Mix and combine well with all the vegetables in the tray and place in the oven.
  • Roast the vegetables for about 35 - 40 minutes but make sure you stir them every 10 to 15 minutes or so to prevent them from burning.
  • When the vegetables are cooked, remove the roasted garlic cloves and squeeze the soft cloves out of their skins and add back to the roasted vegetables, then discard the skins.
  • Add the vegetables to a large soup pot and scrape the tray to get all the goodness from the vegetable tray into the pot.
  • Add the stock, bring to the boil and simmer for approximately 5 minutes.
  • Puree the soup in a blender in batches.
  • Serve garnished with the coriander.

Nutrition

Calories: 277kcal | Carbohydrates: 40.4g | Protein: 3.4g | Fat: 13.1g | Saturated Fat: 1.9g | Monounsaturated Fat: 8.3g | Sodium: 125.2mg | Fiber: 10.4g | Sugar: 14.3g | Vitamin A: 3600IU | Vitamin C: 47.9mg | Calcium: 110mg | Iron: 1.4mg