If you can believe it, this is the last of our parsnip recipes for the spring. I am proud to announce that Taylor and I ate all 25 pounds of the parsnips my father-in-law sent to us from our old Farm. I didn’t post all of the recipes we cooked but if you missed my Parsnip Fries with Rosemary-Garlic Cashew Aioli or Spring Parsnip & Caramelized Onion Pasta please do yourself a favor and run to the kitchen armed with parsnips! This soup is no exception. It has quickly moved to the top as one of my favorite comfort food recipes and I’m excited to share it with you.
I was originally putting a lot of pressure on myself trying to figure out what my last recipe would be with the remainder of our parsnips. I was starting to over think and complicate the recipes that came into my head. Thank god the storm clouds rolled in and made my decision easy. We were forced to end our day of farm chores in warm clothes and rain gear. A simple and comforting soup was a no brainer.
This dish has a lovely balance of sweet and savory. The creaminess comes from blanched cashews which adds the perfect amount of richness. Don’t be overwhelmed with the whole head of garlic that the recipe calls for. It becomes less intense when roasted and the flavor is amazing. We topped each soup bowl with red crunchy grapes and a few chopped cashews for added texture and flavor. I hope you all enjoy this recipe as much as we do! I lightly adapted the recipe from Green Kitchen Stories. It’s still spring for a couple of weeks and depending on where you live, there may be a few more days of good soup weather. Grab a spoon!
Garlic, Cashew & Parsnip Soup
SoupA savory, creamy and slightly sweet soup.
- PREP TIME
- COOK TIME
- 3 large parsnips, cut into 1/4 inch chunks
- 1 full head of of garlic, peeled and separated into cloves (about 10 cloves)
- 1 medium-sized yellow onion, cut into large chunks
- 1 cup cashews, blanched (directions below)
- 2 Tablespoons grapeseed oil (divided)
- 4 cups water + more to thin if necessary
- 1 sprig fresh rosemary, minced + more for garnish
- Salt and pepper to taste
- A few handfuls of fresh grapes for garnish
- A few handfuls of chopped cashews for garnish
- Extra virgin olive oil for topping each bowl
- Preheat the oven to 400 degrees.
- Toss the chopped parsnips, onion, and garlic with 1 Tablespoon of oil and sprinkle with minced rosemary, salt and pepper. Place on a prepared baking sheet and roast in the oven for about 15- 20 minutes or until lightly browned. Toss veggies halfway through cooking.
- Place the cashews in a pot of boiling water and blanch (about 1 minute) remove from heat, drain, and rinse under cold water. Set cashews aside.
- In a large soup pot over medium-high heat add remaining 1 tablespoon of oil. Add in roasted veggies and lightly sauté for about 1 minute. Add cashews and 4 cups of water. Bring to a boil. Reduce heat and simmer for about 5 minutes. Carefully, with an immersion blender (or in batches you can use a regular blender) puree the soup. If it’s too thick add a little more water. Season to taste with salt and pepper.
- Serve soup warm with red grapes, a drizzle of extra virgin olive oil, fresh rosemary and additional salt and pepper if needed.