• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Carmy - Run Eat Travel

Simple, healthy recipes and meal preps alongside stories from her travels and healthy living journey

  • Home
  • All Recipes
    • All Recipes
    • Airfryer
    • Breakfast
    • Dips & Dressings
    • Freezer Friendly
    • Instant Pot
    • Main Dishes
    • Meal Prep
    • Meatless
    • One Pot/Sheet Wonders
    • Pasta
    • Sheet Pan Meals
    • Under 60 Minute Meals
  • Meal Prep
  • Instant Pot Recipes
  • How To Tutorials
    • Meal Prep
      • Meal Prep 101: Why You Should Meal Prep, How To Meal Prep, and Other Meal Prep Tips
      • Tips To Help You Meal Prep For the Week Successfully
      • Tips for Meal Prepping on a Budget + 28 Recipes
      • Whole Chicken Meal Prep (3 Freezer Friendly Meals)
    • Meal Prep: Learning the Basics E-Book
    • How To Tutorials
      • How To Cook a Whole Chicken in an Instant Pot
      • How To Cook Chicken Breasts Perfectly
      • How to Make the Perfect Hard Boiled Eggs
      • How to Press Tofu Without a Tofu Press
  • About Me
    • Collaborate With Me
    • Privacy Policy

Honey Roasted Parsnip Soup

October 31, 2020 by Carmy Leave a Comment

Disclaimer: This post may contain affiliate links. For more info, please see my privacy policy. Affiliate links may give me a commission on the product but it is of no extra cost to you.

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.

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
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!
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

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
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]

Pork Belly and Kimchi Tofu Stew

Get the Recipe Pork Belly and Kimchi Tofu Stew

Roasted Garlic, Bacon, White Bean Soup

Get the Recipe Roasted Garlic, Bacon, White Bean Soup

Creamy Roasted Garlic and Cauliflower Soup

Get the Recipe Creamy Roasted Garlic and Cauliflower Soup

white bowl with tomato soup made in an instant pot with crackers on the side

Freezer Friendly Instant Pot Tomato Soup

Get the Recipe Freezer Friendly Instant Pot Tomato Soup


Want more information about meal prepping? Confused and curious about how to start meal prepping? Want to have everything you need in one convenient spot? Check out my new e-book - it is everything you need to know to start meal prepping!  ♥

Filed Under: All Recipes, Freezer Friendly, Recipes, Soup

NEVER MISS A POST!

Want a free downloadable shopping list and recipes for one week's meal prep (lunches and snacks)? Sign up now for updates and get your shopping list and recipes today!

Previous Post: « Creamy Roasted Garlic and Cauliflower Soup
Next Post: Crispy Breaded Pork Chops in an Air Fryer »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

meet carmy

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 on as she shares what she learns along the way!

Visit her about me page to learn more about her.
Click here to check out her Meal Prep: Learning the Basics ebook.



Click here if you'd like to collaborate with Carmy

Never Miss A Post

Sign up for updates and get a free downloadable shopping list and recipes for one week's meal prep (lunches and snacks) AND a weekly meal planner printable to help you plan!

Copyright © 2021 Carmy · Foodie Pro & The Genesis Framework