Roasted Parsnip Soup

29 Nov

Here’s the November article from Bodhi Tree’s Breathing Room Newsletter. I also made this soup for a recent Monday Night Supper Club potluck. It worked very well as an amuse-bouche garnished with a little thyme and a baby parsnip. Delish!


Yoga, in its purest form, is about being present and aware in every moment of your life. We are all built with five tools that act as a gateway to this present moment awareness: the senses. Some moments your senses may be engaged with perfect clarity; you are aware that you feel the body you’re in, see the colours around you, hear the sounds in your environment, taste each morsel you eat and smell every aroma that wafts your way. Other moments, due to stress, routine or the mind’s games, your senses may be clouded, or on auto-pilot.

Along with the senses, asana, meditation and pranayama use drishti (focal point), intention (love!) and mantra (om) to help you focus, calm the mind and bring about present moment awareness, if only just for a second. What’s great about these techniques is that they can be applied outside of yoga as well, to work, relationships and even cooking.

This month’s recipe stars parsnips, which are abundant at farmers’ markets as Autumn matures. Using a recipe that focuses on one ingredient will help you engage your five senses, becoming present and aware as you’re cooking. Pay particular attention to how the parsnip’s aroma changes from raw to cooked. It’s an experience you won’t want to miss!


Roasted Parsnip Soup

1 kg/2.2 lbs. parsnips, cut in half
1 large onion, sliced
1 head garlic, top ¼” cut off
2 carrots, cut in half
2 stalks celery, cut in half
2 Tbsps. olive oil
2 tsps. fresh ginger, minced
1 tsp. fresh thyme, minced
1 L/4 cups vegetable stock
salt and pepper to taste
freshly grated nutmeg to taste

Preheat oven to 375 F. Arrange all vegetables on a parchment lined baking sheet, drizzle with olive
oil and toss with salt and pepper. Bake 40 minutes, until vegetables are soft and garlic is golden.

In a large pot, squeeze garlic out of its peel, combine with roasted vegetables and stock. Bring to a boil then reduce heat and simmer for 15 minutes. Purée in a blender or food processor. Add ginger, thyme, nutmeg and season to taste. Garnish with fresh thyme and roasted baby parsnips.

Serves 4-6.

Happy Cooking!

5 Responses to “Roasted Parsnip Soup”

  1. Wendy November 29, 2011 at 11:42 PM #

    Hi Jacinth, I can’t wait to try this recipe it sounds amazing.

  2. Just A Smidgen November 30, 2011 at 12:04 AM #

    This is the perfect soup for tomorrow’s snow… I hope there will be time to pick up a few ingredients before the 10cm fall:) This looks delicious!

  3. Julie December 7, 2011 at 10:53 PM #

    Ooh – I love roasted parsnip soup! and with fresh ginger – yum!

  4. Lidia Mah December 9, 2011 at 5:10 PM #

    Hello Jacinthe! This is Lidia from The Gauntlet. Thank you for providing so many tips about cooking with alochol. I just wanted to let you know that the article on cooking with alcohol is out! And can be seen through on the left hand side under “Cooking Supplement 2011: Gauntlet Cooking.” Take a look when you have time, and you can also contact my editor if you have any comments or concerns.

    • jacinthe December 20, 2011 at 3:22 PM #

      thanks, lidia. the articles look great! thanks!

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