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!
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.