I made this because I had loads of parsnips that needed eating and I’d already had roasted parsnips and parsnip mash for three days straight!

I hope you like it, it’s super easy.

I like to cut my vegetables quite chunky so that they don’t crisp up too much while roasting.

My favorite way to enjoy the soup is with paprika, freshly cut chives and crumbled walnuts. But if I’m looking for something a little more hearty I’ll opt for cumin and chickpeas, heaven!

I’d love to hear how you enjoy yours!

Parsnip-carrot-soup | delicious-low-FODMAP-soup | Tallulah's-Treats | Winter-soups | vegan-soup | rosemary

Print Pin

Rosted Rosemary & Parsnip Soup

Servings 4 bowls

Author Tallulah

Ingredients

5 parsnips
6 carrots
1 tbsp garlic infused olive oil goo
3 cups water
1 or 2 low-fodmap stock cube s
1 tsp ground paprika optional*
1 tsp ground cumin optional*
1 tbsp fresh rosemary chopped
1/2 tsp thyme
freshly ground black pepper to taste (I used circa 1 tsp)
1/2 can drained and rinsed chickpeas** optional
Optional Toppings
chives to garnish
walnuts

Instructions

Preheat the oven to 175C
Wash, peel and slice the carrots and parsnips
Cover them with the goo and rosemary, mix well and roast at 175C for 1 hour
Set aside and cool for 5 minutes
Put the carrots and parsnips into a trusty blender, add a bit of water (circa 1/2 cup) blend, add another 1/2 cup, blend. Repeat until all the water is gone and the vegetables are completely smooth. Increase the amount of water if you'd like a finer consistency (I like mine quite thick)
Pour the blended vegetables into a large pan and bring to a boil, add the stock cube, the paprika*, cumin*, thyme and black pepper.
Lower to a simmer and stir occasionally for 5-10 minutes, until piping hot

Notes

*I like to have either paprika or cumin, depending what mood I'm in! I usually add cumin if I'm going for a heartier soup, with chickpeas.

Quick Tips: I make my slices quite chunky, so they don't crisp too much while roasting.

Important: Don't rush step 5! You want the soup to have a lovely smooth texture, if this step is rushed it can end up a bit lumpy, which I think ruins it.

The nutritional information is for the soup only. It doesn't include any toppings.

**Canned chickpeas are lower in FODMAPs because some of the oligos ‘leach’ out into the canned water and are then removed when they are drained and rinsed.