Roast garlic and parsnip soup

Is there anything better than a warming bowl of soup when the weather starts to cool? This roasted parsnip soup gets a welcome punch of flavour from the garlic; a definite winner, in our book.

  • 25 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Roast garlic and parsnip soup
  • 3 heads of garlic
  • 1/4 cup vegetable or olive oil
  • 20 gram butter, plus 80 g extra, chopped
  • 1 onion
  • 1.2 kilogram parsnips, coarsely chopped
  • 1.5 litre boiling water
  • 3 large chicken stock cubes
  • 1 cup cream
  • 1/4 cup sage leaves
  • 2 tablespoon lemon juice
  • purple sage flowers, optional, to serve


Roast garlic and parsnip soup
  • 1
    Preheat oven to 180ºC/160ºC fan-forced. Place garlic on a large sheet of foil. Drizzle with one tablespoon of the oil. Wrap to enclose garlic. Place on an oven tray and roast for 30 minutes, or until tender. Cool. Squeeze garlic from skins, discarding the skins and setting the flesh aside.
  • 2
    Meanwhile, heat butter and remaining oil in a large heavy-based saucepan over moderate heat. Cook and stir onion and parsnip for six minutes or until soft and golden. Add the water and crumbled stock cubes. Bring to the boil; reduce the heat and simmer, covered, for 45 minutes or until parsnip is tender. Add garlic and cream. Remove from the heat and, using an electric stick mixer, process soup until smooth.
  • 3
    Heat extra butter in a frying pan over moderate heat until it foams. Add sage leaves; cook and stir for two minutes or until crispy. Drain on paper towel. Add lemon juice to the pan, bring to the boil and remove from heat. Serve soup scattered with sage flowers, if using. Drizzle soup with sage butter.