Red Pepper Parsnip Soup

attosa
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A bowl of red pepper parsnip soup. This is a comforting and hearty soup with some awesome sharp flavours. Roast some red peppers, onion and garlic, then soften some fresh parsnips in broth. Puree it all together and add a hit of cream. This is a velvety delight for these upcoming fall days.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Ingredients:

2 red peppers, chopped
1 onion, chopped
4 cloves garlic, chopped
1 lb parsnips, peeled and chopped
4 cups any type of broth
2/3 cup half-and-half
salt and pepper to taste

Steps:

Heat some oil in a large pot over medium-high heat. Add peppers, onion, and garlic. Sprinkle with a bit of salt and pepper.

Cook this trio until softened and edges are browned, about 8 minutes.

Add chopped parsnips and 4 cups broth. Bring to a boil, then lower and simmer until parsnips are easily pierced with a fork, about 20 minutes.

Chopped parsnips being added to a stock pot.

Let it cool a bit, then transfer to a blender or processor. Puree until smooth. You may have to do this in batches.

The cooked ingredients are blended together.

Return soup to pot over medium-low heat. Pour in half-and-half and stir well. Add salt and pepper to taste. When heated through, serve immediately.

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