Roasted Parsnip Cream Soup

9 60 225
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 6
Roasted Parsnip Cream Soup
Health Highlights


1 cup Balsamic vinegar
1/4 tsp Black pepper (freshly ground)
1 tbsp Canola oil
10 parsnip(s) Parsnip (peeled and woody core removed)
2 cup Partly skimmed milk, 1% M.F.
2 medium Pear (peeled and cut into eighths)
1 tsp Salt
2 cup Vegetable stock/broth
1 small Yellow onion (peeled and cut into eighths)


Position rack in lower third of oven; preheat to 450°F (230°C).

Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.

Purée half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Purée the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

Nutrition Facts

Per Portion

Calories 225
Calories from fat 33
Calories from saturated fat 4.4
Total Fat 3.7 g
Saturated Fat 0.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.4 g
Cholesterol 4.1 mg
Sodium 643 mg
Potassium 779 mg
Total Carbohydrate 46 g
Dietary Fiber 6.7 g
Sugars 23.8 g
Protein 4.9 g

Dietary servings

Per Portion

Fruit 0.3
Milk 0.3
Vegetables 2.1

Energy sources


Meal Type(s)