This roasted garlic and parsnip soup is easy to make in a soup maker. The sweetness of roasted parsnips blends perfectly with the garlic, all enhanced by a hint of thyme.
What You Need
The ingredients below are what I used to make this soup in a Ninja Soup Maker but it can be made in any soup maker. To print out this recipe head to the recipe card at the bottom of the post.
- 3 to 4 large parsnips (total weight about 600g)
- 1 whole garlic bulb
- 1 onion, chopped
- 1 tbsp olive oil
- ½ tsp dried thyme
- 700ml vegetable stock (or up to the MAX line)
- Salt and pepper to taste
Making It
Although with some of my soup maker recipes I advise that roasting the ingredients is optional, with this one, I really recommend it. When you roast garlic it will create a deliciously sweet flavour.
Roasting The Vegetables
You can roast the vegetables in the oven, or if you have one, an air fryer.
Prepare the garlic by slicing the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and place in the air fryer or oven.
Prepare the parsnips and onion by chopping them and drizzling in a little more oil and season with salt and pepper.
Air fry at 200°C for 20 minutes, checking on them for doneness. If you are oven roasting, cook for a longer, around 25 to 30 minutes.
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Roast until the parsnips are golden and brown and the garlic is soft and caramelised.
Adding The Ingredients To The Soup Maker
Remove the roasted garlic from the foil and squeeze the cloves out of their skins and straight into the soup maker.
Add the roasted parsnips and onion to the soup maker too.
Pour in the vegetable stock and hot water up to the line.
Set the soup maker off on smooth.
At the end of the soup maker cycle serve the soup and season according to taste.
I hope you enjoyed this soup maker recipe – if you are interested in more vegetable soup recipes you might like my carrot and parsnip soup, curried parsnip soup, or apple and parsnip soup.
Roasted Garlic and Parsnip Soup (In A Soup Maker)
Ingredients
- 600 g parsnips chopped
- 1 whole garlic bulb
- 1 medium onion chopped
- 2 tbsps olive oil
- ½ tsp dried thyme
- 750 ml vegetable stock
- Salt and pepper to taste
Instructions
- Slice the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and place in the oven or air fryer.
- Add the chopped parsnips and onion with the olive oil, and season with salt and pepper.
- Roast or air fry at 200°C for about 20 minutes (check on them at 10 minutes), until the parsnips are tender and golden brown, and the garlic is soft.
- Remove the roasted garlic from the air fryer and squeeze the cloves out of their skins into the soup maker.
- Add the roasted parsnips and onion to the soup maker as well.
- Pour in the vegetable stock and top up to the line with water.
- Set your soup maker to the ‘smooth’ soup setting.
- Once the cycle is complete, taste the soup and adjust the seasoning with salt and pepper if needed.
- Pour the soup into bowls and optionally garnish with fresh parsley.
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