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Simple Soups for One; gluten free, dairy free, egg free, vegan - Roast Parsnip Soup
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5 from 1 vote

Roasted Parsnip Soup

Just a flavoursome as my curried parsnip recipe, this roasted parsnip soup is full of flavour without the added spice, perfect for children too, plus it's naturally gluten free and vegan. A simple, cheap soup recipe that can be added to if you wish to use up other leftover vegetables from your Sunday Roast.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Dairy Free, Gluten Free, Vegan
Keyword: Cheap, Easy, Gluten Free, Parsnip, Simple, Soup, Vegan
Servings: 2
Calories: 247kcal
Author: Glutarama

Ingredients

  • 4 parsnips halved or quartered depending on size
  • 500 ml vegetable stock
  • olive oil enough to drizzle over parsnips to roast
  • 1 garlic (powder, puree or clove)
  • salt & pepper to taste

Instructions

  • Pop the chopped parsnips on a baking tray with some olive oil and seasoning and roast for 40 mins at 200°C | 180°C fan | 400°F | Gas 6.
  • Make your vegetable stock by following the instructions
  • Once roasted, place the parsnip, garlic clove, prepared vegetable stock and seasoning in a blender and pulse until smooth.
  • Add fresh or dried parsley if you wish.
  • Serve immediately with a crusty gluten free roll.
  • If keeping for later, pour into a suitable jar/container and seal immediately. Allow to cool before popping in the fridge.

Notes

To reheat your soups simple pop in the microwave until heated through or bring to the desired heat in a saucepan. Enjoy with a delicious crusty roll plastered in dairy free spread!

Nutrition

Calories: 247kcal | Carbohydrates: 59g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 1025mg | Potassium: 1169mg | Fiber: 15g | Sugar: 17g | Vitamin A: 529IU | Vitamin C: 53mg | Calcium: 114mg | Iron: 2mg