Clever Parsnip Oven Soup

March 19, 2018

Test Kitchen-Approved

Author Notes: From Sarah Britton's "Naturally Nourished" cookbook: "The process for this soup is incredibly easy: all the ingredients are placed on a rimmed baking sheet, and the oven does the work. There isn’t even a pot to wash when the meal’s over. You can use this procedure with any veggies, plus onions and garlic. Just add everything to a blender directly from the oven, pour in some hot vegetable broth, and dinner is served. Bam!"

Featured in: A Sheet-Pan Soup to Ease You Out of Winter (That’s Right, No Pots!).

Serves: 6


  • 1 small head of garlic
  • 1/2 teaspoon coconut oil or ghee
  • 2 pounds (1kg) parsnips
  • 3 medium yellow onions
  • 6 cups (1.5L) vegetable broth or water
  • 1 1/2 cups (250g) (about one 15.5-oz. can) white beans, such as cannellini, great northern, or navy, drained and rinsed
  • 1 to 2 teaspoons fine sea salt (use 1 teaspoon if using broth; 2 teaspoons if using water)
  • 1 tablespoon cold-pressed olive oil, plus more for serving
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper, for serving
  • Parsley leaves, for serving (optional)
In This Recipe


  1. Preheat the oven to 400° F (200° C). Slice off the stem of the garlic bulb and the portion just below the stem, revealing the open cloves. Spread the coconut oil on top, wrap the bulb tightly in aluminum foil, and set it on a rimmed baking sheet. Roast for 15 minutes.
  2. While the garlic is roasting, peel and roughly cut the parsnips into similarly sized chunks to ensure even roasting. Chop the onions. After the garlic has roasted for 15 minutes, add the parsnips and onions to the baking sheet. Roast until tender, about 30 minutes.
  3. Add the roasted parsnips and onions to a blender. Remove the foil from the garlic and squeeze the bulb from the bottom to extract the cloves into the blender. Add the broth, beans, salt, olive oil, and lemon juice, and blend on the highest setting until the soup is smooth and creamy. Transfer the soup to a stockpot and heat until steaming, if necessary.
  4. Serve hot with a drizzle of olive oil and some black pepper and parsley, if using.

More Great Recipes:
Soup|Bean|Lemon Juice|Parsley|Parsnip|Vegetable|Vegetarian

Reviews (7) Questions (0)

7 Reviews

Mary B. January 8, 2019
Loved this soup. I added about a half teaspoon of dijon mustard to it and it was terrific. I did let the parsnips and onions caramelize a bit when I roasted them.
Kelly D. January 5, 2019
This was amazing! I substituted low sodium chicken stock for the vegetable stock and it’s soooooo delish. I also added an extra squeeze of lemon, because I can’t help myself (I live for 🍋)
Anthony A. January 4, 2019
I love parsnips, but this soup was really a disappointment...very bland and tasted like hospital food. Parsnips aren’t cheap either, so to have bought them only to make something that was barely edible was annoying.
fudgefactor April 16, 2018
A bit bland to my tastes. When reheating it I added a bunch of Penzeys "Singapore Seasoning" and some Sambal Oelek. I will make it again with less onion to kick the parsnip flavor up a notch.
Jade D. April 16, 2018
I love parsnips and this sounds delicious and easy. Can’t wait to try it.
FrugalCat March 21, 2018
So good, so easy. Required no modifications.
Hana A. March 22, 2018
So great to hear that, thanks FrugalCat!