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Roasted Parsnip Soup with Bacon and Shallots

  • Recipe Submitted by on

Category: Healthy Recipes, Soups

 Ingredients List

  • 5 ”“ 6 medium parsnips, peeled and cut into a 1/2 inch cube (roughly 2 1/2 cups)
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 4 strips bacon
  • 4 large shallots, peeled and sliced
  • 2 tablespoon bacon fat
  • 1 tablespoon butter
  • 3 cups broth
  • 6 bay leaves (fresh, if possible)
  • 2 cups water
  • 1/4 cup white wine
  • 1 ”“ 2 teaspoons sea salt
  • 1/2 teaspoon fresh ground pepper
  • pinch celery seed


1. Preheat the oven to 425 degrees. Spread the cubed parsnips on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Roast parsnips until golden brown, roughly 25 ”“ 30 minutes. Use a spatula to turn them over half way through. Remove from oven and set aside to cool.

2. Meanwhile, in a dutch oven or large pot, cook the bacon strips over medium-high heat until crisp. Remove the bacon strips and pour off all but 2 tablespoons bacon fat. Add the butter and shallots, and sauté until the shallots are golden brown and have crisped on the edges. Reserve 2 tablespoons sautéed shallots.

3. Slice the bacon into thin crosswise strips. Reserve 2 tablespoons bacon, and mix with the reserved shallots, set aside.

4. Add the parsnips and bacon to the pot, and cook for a minute or two. Add the broth and bay, bring up to a boil and then reduce heat and simmer for 20 minutes. Remove the bay leaves and set aside. Using a blender or hand blender, puree the soup, adding 1 ”“ 2 cups water as needed until it is thick, but velvety.

5. Gently heat the puree. Add the wine and stir. Check salt levels, and add 1 ”“ 2 teaspoons as needed. Add the pepper and celery seed. Ladle into bowls, and garnish with reserved shallot and bacon mixture, a twist of ground black pepper, a bay leaf, and maybe a bit of toast.

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