Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Soups John Morgan Soups John Morgan

Creamy Roasted Parsnip Soup

This parsnip soup is rich, creamy, and seasoned with aromatic spices to make a flavorsome autumn soup.

This parsnip soup is rich, creamy, and seasoned with aromatic spices to make a flavorsome autumn soup.

Ingredients

  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces

  • 3 carrots, peeled and cut into 1/2-inch pieces

  • 1 tablespoon olive oil

  • sea salt and ground black pepper to taste

  • 1 tablespoon olive oil

  • 1 large onion, diced

  • 3 stalks celery, diced

  • 1 tablespoon butter

  • 3 cloves garlic, minced

  • 1 tablespoon brown sugar

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground allspice

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon cayenne pepper

  • 4 cups chicken stock

  • 1 cup whole milk

  • ½ cup heavy cream


Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread vegetables evenly over a baking sheet.

  3. Roast in the preheated oven until parsnips are tender and golden brown, about 30 minutes.

  4. Heat remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in onion and celery; cook and stir until the vegetables have softened and onion is beginning to turn golden brown, about 5 minutes. Reduce the heat to low; stir in butter, garlic, brown sugar, and roasted parsnips and carrots. Continue to cook and stir until the vegetables are very soft and beginning to brown, about 5 to 10 minutes.

  5. Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.

  6. Pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Blend in batches until smooth and pour into a clean pot.

  7. Stir in milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

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