Advertisement

Roasted Parsnip Soup

November/December 2008

Your rating: None Average: 3.9 (18 votes)

The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.


Roasted Parsnip Soup Recipe

7 Reviews for Roasted Parsnip Soup

01/17/2014
Anonymous
Delicious

This was the first time ever using parsnips. I liked the soup plain, but with the balsamic syrup it was even better. My husband like it better without the syrup. I didn't put the syrup on my kid's soup, but my 4 year old requested some so I made smiley face with it. My 2 and 4 year old ate it. My 2 year old called mine chocolate because the syrup made it brown. I didn't think I was going to like the syrup because I don't like regular balsamic vinegar, but the syrup is great in small amounts. I has some leftover syrup that I put on a salad the next day. It made the salad dreamy. Most of the steps were pretty easy, but making the syrup was really time consuming. I think it took about 20 min for mine to turn to syrup and you have to be on top of it the whole time, not to mention the very vinegar smell it creates in your house. In the end it is TOTALLY worth the time and smell.

Balsamic vinegar
Comments
11/21/2012
Anonymous
Not great!

Parsnips were way too overpowering! Otherwise bland. No amount of doctoring helped. Will not make again.

Comments
11/21/2012
Anonymous
Not great!

Parsnips were way too overpowering! Otherwise bland. No amount of doctoring helped. Will not make again.

Comments
04/18/2012
Anonymous
Disappointing

Was very disappointed in this soup... parsnips have become my new favorite vegetable - loved them mashed, stir fried, even cooked on the grill - but they just didnt work for me in the soup.

For me the balsamic reduction didn't help. My soup was more brown as well - from the browning in the oven. Pull just as they begin to brown if you intend to keep the soup white as pictured - 30-40 minutes is way too long without significant browninb.

Healthy
Comments
02/21/2012
Anonymous
Huge hit for dinner party

Rave reviews from all in attendance, the balsamic reduction was even enjoyed drizzled over bread by some. Mine was a bit more roasted so the color was darker, but perfect when drizzled with balsamic. I understand that coring parsnips may not be necessary, especially roasting, but I did follow the recipe and cored and it was stupendous

vegan friendly (used soy milk)
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner