Home & Garden Home Roasted Garlic and Parsnip Soup (Vegan) By Margaret Badore Senior Editor Columbia University Sarah Lawrence College Maggie Badore is an environmental reporter based in New York City. She started at Treehugger in 2013 and is now the Senior Commerce Editor. our editorial process Facebook Facebook Twitter Twitter Margaret Badore Updated October 11, 2018 ©. Margaret Badore Share Twitter Pinterest Email Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism Garnished with raw cashews, this vegan soup can warm up any winter’s day. Roasting brings out the sweetness of the parsnip, which is well complemented by garlic and rosemary in this hearty soup. Winter is the peak season for parsnips, although they can often be found at the farmer's market from fall through the spring. Parsnips are a much under-appreciated root vegetable. They have a naturally buttery and hearty texture all their own, and are also an excellent addition to soups and stews. They are a good source of vitamin C and fiber, and also contain potassium and magnesium. Ingredients2 pounds parsnips (roughly 4 large roots)5 cloves of garlic2 tablespoons olive oil1 tablespoon rosemary1 teaspoon salt6 cups vegetable stock Rosemary and cashews to garnish Step 1Pre-heat the oven to 350 degrees F. Roughly chop the parsnips into pieces of about a half inch in thickness. Toss them with the rosemary, salt, olive oil and pepper. Step 2Spread the seasoned parsnips over a baking sheet. Add the cloves of garlic, with the skins on. Roast for 35 to 45 minutes. The parsnips should be quite tender when poked with a fork. © Margaret Badore Step 3Let the parsnips have cool for about 5 minutes. Remove the garlic from its skins, and place all the ingredients in a large pot. Add the broth. Step 4Using a submersion blender, blend all the ingredients together. Alternatively, use a regular blender to combine the ingredients in batches. Step 5Re-heat the soup to your desired temperature, stirring the soup frequently to prevent the soup at the bottom of the pot from burning. Step 6Serve and garnish with a sprig of rosemary and a sprinkle of raw cashews.