Roasted Parsnip and Parsley Soup with Green Garlic Pesto & Parsnip Skin Croutons

Its Spring here in Ontario and Mother Nature sure sent us a curve ball this past weekend of Freezing Rain and Snow which put us in a state of winter emergency. Well Mother Nature, lets move on from that with warmer and nicer days ahead. It was a cold one today on the farm and after a weekend mess, we need a bowl of comfort. This weeks shares featured lots of local goodness especially our Greenhouse Fresh Green Garlic and some gorgeous parsnips. For those of you who recall, last week I used our first harvest of fresh green garlic to make the most delicious pesto for our Potato and Egg Salad Todays lunch featured Parsnips and Fresh Parsley with a doll up of Green Garlic Pesto. There was no waiste here as the Parsnip skins were tossed with Olive Oil, Salt & Pepper and fried crisp for a delicious soup topping!

Here's today Canadian Spring weather 😉 xo


4 medium parsnips, washed, peeled and skin reserved

4 tbsp. extra-virgin olive oil

1 tsp. each salt and fresh ground pepper

4 cup vegetable broth, use less or more as per your preference of thickness

1/3 cup fresh Italian flat leaf parsley leaves, finely chopped, reserve stems for soup.

1/2 cup fresh green garlic pesto


Preheat oven to 400 F. Line a large baking sheet with parchment paper.

Chopped parsnips into 1/2 inch pieces. Place in a large bowl and toss them with 3tbsp. olive oil and salt and pepper. Roast in the oven for 30-35 minutes until softened, turning occasionally.

While parsnips are roasting, heat a skillet over medium high heat. Dry parsnip skin with towel and and toss with remaining tbsp. of olive oil. Sauté in skillet for 6-8 minutes until golden and slightly crisp and set aside.

Place roasted parsnips, parsley stems and vegetable broth in a food processor or blender. Blend until creamy and transfer to a large soup pot. Heat soup over medium heat until hot. Turn off heat and mix in chopped parsley. Divide in bowls and top with a good dollop of green garlic pesto and parsnip croutons.



SERVINGS 4 -6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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