Roasted Garlic & Parsnip Soup

Roasted Garlic & Parsnip SoupI think the first recipe of the new year should be a warm, hearty, creamy bowl of soup. Am I right?

I hope everyone has started off the new year on a positive note, maybe even setting some goals and intentions for 2016. I have been brainstorming recipe ideas and wellness topics, and setting tons of goals for TWK this year. I can’t wait to see all of them come to fruition!

Roasted Garlic & Parsnip SoupRoasted Garlic & Parsnip SoupThis soup has been keeping me warm in the frozen tundra of west Texas lately. Although, today in particular has actually been really nice outside. The sun is finally shining again and temps are up in the 50’s! Hallelujah.

Roasted Garlic & Parsnip SoupBut regardless, I am still eating ALL the soups and stews while wrapped up in my coziest blankets. This giant bowl of comfort is packed full of vegetables, so it is filling, but not heavy. When you roast the parsnips and onion, they get soft and caramelized, and there is a good amount of roasted garlic, so you get that sweet garlicky taste running through it. It is not overpowering, but adds just the right amount of flavor.

Roasted Garlic & Parsnip SoupTop it off with some toasted pepitas for crunch and lots of black pepper, and you have yourself one perfect bowl of creamy comfort.

Roasted Garlic & Parsnip Soup

Yield: Serves 4-6


  • 5-6 parsnips, roughly chopped
  • 1 large onion, roughly chopped
  • 5-6 cloves of garlic, skin on
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper
  • 5-6 cups vegetable stock
  • toppings: 1/2 cup toasted pepitas
  • black pepper


  1. Preheat the oven to 400 degrees. Combine the parsnips, onion, and garlic cloves on a lined baking sheet. Drizzle with olive oil, and season with salt and pepper, then toss to coat.
  2. Roast for 30-35 minutes, until veggies are soft and starting to turn slightly brown.
  3. When done, squeeze the garlic out of the skins and discard the skins. Transfer half of the roasted veggie mixture to a high powered blender or food processor, add half of the stock, and puree until smooth. Transfer the soup to a container and repeat with the other half of the vegetables.
  4. To serve, top with pepitas and fresh cracked black pepper and enjoy!

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