While you roast the garlic and parsnips, your house will fill with the most amazing scent. Be warned, this often attracts family members and close neighbors with little fingers who will just want a taste. Perhaps double your recipe just to be sure you have enough.
Rethink your breakfast and try this soup to get you moving in the morning. Buy extra parsnips and have these Parsnip Cakes on the side. They’re perfect for dipping.
Roasted Garlic Soup (Whole30)
- 1h 30m
- 1 large parsnip
- 1 onion
- 4 fresh sage leaves
- 2 tbsp. extra virgin olive oil
- 1 tbsp. coarse sea salt, plus more to taste
- ground black pepper, to taste
- 2 heads garlic
- 4 1/2 c chicken stock
- 1 tsp. lemon juice
- 1 bunch fresh chives, optional
- Peel and coarsely chop the parsnip and onion. Mince the sage. Juice the lemon.
- Preheat oven to 400F. Toss parsnip, onion, sage, the olive oil, sea salt, and a few grinds of black pepper in a large ovenproof roasting dish with the two whole heads of garlic. Roast the veggies, stirring occasionally for about 30 minutes.
- Remove dish from oven, and stir in an eighth of the chicken stock. Return to oven; roast until parsnip is deep golden brown and garlic and onion are very soft, about 20 minutes. Remove garlic, transfer to a plate, and let cool slightly. Squeeze garlic from skins back into the pan; discard skins.
- Place roasting pan over medium-high heat on the stove. Add a little bit of chicken stock to deglaze (scrape up browned bits from the bottom of the pan for flavor). Add remaining stock and bring to a simmer.
- Remove from heat. Using an immersion blender (or a standing blender in small batches), purée until smooth. Stir in lemon juice and season with salt and pepper to your taste.
- Mince the chives. Ladle soup into bowls, and garnish with optional chives.