Roasted Garlic and Parsnip Soup (In A Soup Maker)
The comforting flavours of this roasted garlic and parsnip soup is effortlessly made in a soup maker. The sweetness of roasted parsnips blends perfectly with the garlic, all enhanced by a hint of thyme.
Servings: 4 servings
Calories: 196kcal
Ingredients
- 600 g parsnips chopped
- 1 garlic bulb
- 1 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. If you have a soup maker with a manual heat setting you can cook it for less time rather than running it through a complete cycle as the parsnips and garlic will have already been roasted. I would saute the onions and then heat the soup for about 10 minutes before stopping manually blending.
- 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.
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 761mg | Potassium: 607mg | Fiber: 8g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg
