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    You are here: Home / Recipes / Soup / Honey Roasted Parsnip Soup

    Honey Roasted Parsnip Soup

    Posted: Oct 31, 2020 Last Modified: Oct 27, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    This Honey Roasted Parsnip Soup is deliciously creamy, smoky, and sweet! It’s freezer friendly, meal prep friendly, and is perfect as a side or main dish!

    bowl of parsnip soup with pea shoots, bacon, and croutons on top

    What Are Parsnips?

    A parsnip is a root vegetable that looks similar to a carrot but is cream coloured. Parsnips remind me of a mix between a potato and a carrot in terms of taste and texture. They’re also low in calories and high in nutrients such as vitamin C, vitamin K, folate, fibre, and more!

    Why You’ll Love this Soup

    • It’s freezer friendly: because this honey roasted parsnip soup is made creamy by blending everything together, there’s no dairy in it so it freezes beautiful.
    • It’s super easy: you only need a handful of ingredients to make this roasted parsnip soup.
    • It’s super flavourful: you’ve got the sweet notes from the honey and smoky flavour from the bacon! There’s layers of flavours that you’re going to love.

    Looking for a main dish to serve with this soup? Try my Dutch Oven Chicken Recipe.

    What You’ll Need To Make This Creamy Parsnip Soup

    • parsnips – peeled and roughly cut into similar sizes.
    • olive oil
    • salt
    • honey
    • bacon
    • butter
    • onion
    • garlic
    • vegetable stock

    How To Make This Roasted Cauliflower Soup

    • Heat your oven to 400F.
    • Toss your parsnips with olive oil and salt and roast for 20 minutes.
    • Drizzle honey on top and mix, making sure to flip the parsnips over, and roast for another 15-20 minutes or until golden. Set aside when done.
    • In a heavy bottomed pot over medium heat, add in your bacon pieces and saute them for 2-3 minutes.
    • Add in butter and then onions and saute until softened before adding in the garlic. Saute for another minute.
    • Add in a splash of the vegetable stock to deglaze the pan before adding in the roasted parsnips and the vegetable stock. Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
    • Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
    • Serve with some crispy bacon as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

    What is Deglazing?

    Deglazing is adding liquid to a hot pan and giving the bottom of the pan a gentle nudge with a wooden spoon. This allows all of the caramelized bits stuck to the bottom to loosen off the pan. You definitely should not skip this step as that’s how you get all that delicious flavour.

    How to Freeze Parsnip Soup

    • Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer friendly.
    • When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
    • I also like to use Souper Cubes for freezing soups as you can easily freeze in single servings.
    My Recommendation
    Souper Cubes have very kindly created a discount code for readers here! Use code “CARMY10” for 10% your next order. The code is only valid once per customer. It is perfect for freezing meals in portions!
    Get it Now!

    How to Thaw Frozen Roasted Parsnip Soup

    • Thawing in the fridge: thaw in the fridge for 1-2 days and microwave, preferably after transferring to a microwave safe container/bowl.
    • Water bath: thaw the frozen soup in a warm water bath until melted. Reheat on the stove or in the microwave.
    • Directly microwaving it: this method is why I love my Souper Cubes. You can pop the block of frozen roasted parsnip soup out of the silicone and then microwave it from frozen in a microwave safe container or reheat it on the stove with an extra splash of broth.

    What to Serve with Parsnip Soup

    • grilled cheese
    • pan fried pierogies
    • crackers
    • crispy chickpeas
    • crispy lentils
    • salad
    • no-knead bread
    • pea-shoots or other micro-greens
    • air fryer garlic bread
    bowl of parsnip soup with spoon in it

    Recipe Variations

    • Swap out the butter and bacon to make this vegan friendly.
    • Swap out the bacon to make this vegetarian friendly.
    • Add in some red chili flakes to add some heat to the soup
    • Increase or decrease the vegetable stock to adjust the thickness of the soup.
    bowl of parsnip soup with pea shoots, bacon, and croutons on top

    Honey Roasted Parsnip Soup

    This Honey Roasted Parsnip Soup is deliciously creamy, smoky, and sweet! It’s freezer friendly, meal prep friendly, and is perfect as a side or main dish!
    5 from 1 vote
    Print Rate
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Servings: 6 servings

    Ingredients

    • 2 lb parsnips, peeled and roughly cut into 6
    • 2 tbsp olive oil
    • 1 tbsp salt
    • 3 tbsp honey
    • 3 strips bacon, cut into 1 inch pieces
    • 1 tbsp butter
    • 1 sweet onion
    • 1 tbsp garlic, minced
    • 6 cups vegetable stock

    Instructions

    • Heat your oven to 400F.
    • Toss your parsnips with olive oil and salt and roast for 20 minutes.
    • Drizzle honey on top and mix, making sure to flip the parsnips over, and roast for another 15-20 minutes or until golden. Set aside when done.
    • In a heavy bottomed pot over medium heat, add in your bacon pieces and saute them for 2-3 minutes.
    • Add in butter and then onions and saute until softened before adding in the garlic. Saute for another minute.
    • Add in a splash of the vegetable stock to deglaze the pan before adding in the roasted parsnips and the vegetable stock. Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
    • Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
    • Serve with some crispy bacon as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

    Notes

    • 4 servings as a main, 6 servings as a side dish.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 6servings | Calories: 281kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 2213mg | Potassium: 654mg | Fiber: 8g | Sugar: 21g | Vitamin A: 560IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 1mg
    Authour: Carmy
    Course: Soup
    Cuisine: Canadian

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Toronto. Here you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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