Creamy Roasted Rutabaga and Parsnip Soup
Carrots get so much love, but rutabagas and parsnips are equally deserving root vegetables! Roasting these roots brings out their sweet flavors, complemented by savory garlic and rosemary.
Ingredients
- 1 1/2 pounds rutabagas
- 1 pound parsnips
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 2 stems fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup chicken or vegetable stock
- 1 1/2 cups half and half
- 1/4 cup fresh parsley, chopped
- Preparation
- Preheat the oven to 400 F. Peel the rutabagas and parsnips and cut into ½- to ¾-inch pieces. Place in a large roasting pan with the onion, garlic cloves, rosemary, salt and pepper, and drizzle with olive oil.
- Cover tightly with foil and roast for 20 minutes, then shake the pan and roast an additional 20 minutes. The vegetables should be very tender when pierced with a paring knife. Take out 1 cup of the vegetables and reserve. Let cool. Remove the fresh rosemary stems.
- Transfer the remaining vegetables to a blender (or use an immersion blender) and add the stock and half and half. Secure the lid and puree. When smooth, transfer to a soup pot, add the reserved, non-pureed vegetables, and reheat over low heat and stir in parsley.
Serving Suggestion
Serve warm with crusty bread.
Nutritional Information
270 calories, 13 g. fat, 25 mg. cholesterol, 510 mg. sodium, 35 g. carbohydrate, 8 g. fiber, 6 g. protein
Tags: comfort food, cream soups, entertaining, fall, garlic, gluten-free, high fiber, parsnips, roasting, soups and stews, vegetables, vegetarian, wheat-free, winter
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