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Recipes

Roasted Parsnip Soup with Walnut Pesto

By Bon Appétit Test KitchenPhotography by Maria del Mar Sacasa

3.4

(110)

Image may contain Plant Bowl Food and Bread

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

2

pounds medium parsnips, peeled, cut into 1/2-inch pieces

3

tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

2

tablespoons walnuts, toasted

2

tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)

1

teaspoon fresh lemon juice

4

cups vegetable stock

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Preparation

  1. Step 1

    Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

    Step 2

    Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

    Step 3

    Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.

Nutrition Per Serving

1 serving contains: Calories(kcal) 250 Fat(g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates(g) 37 DietaryFiber (g) 10 Total Sugars (g) 11 Protein (g) 4 Sodium (mg) 480
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