![Image may contain Plant Bowl Food and Bread](https://assets.epicurious.com/photos/645cc8fb0581466b0dc4c739/master/w_1280%2Cc_limit/roasted-parsnip-soup-with-walnut-pesto-646.jpg)
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Active Time
30 minutes
Ingredients
4 to 6 Servings
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
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