Creamy Roasted Parsnip Soup

  • Author: Natasha Gildea
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 2 small or 4 large bowls 1x
  • Category: Main



  • 3 parsnips
  • 1 sweet Maui onion
  • 1/2 head green cabbage
  • 13.5 oz can coconut milk
  • 8 oz chicken broth/stock
  • 4T ghee
  • 1T Garlic seasoning (FlavorGod)
  • Pinch Sea salt
  • 4 pieces bacon (optional)
  • 1 Granny Smith Apple


  1. Preheat oven to 425 degrees F
  2. Prep veggies: peel parsnips and cut into chunks; peel and chop onion; roughly cut cabbage
  3. Put bacon and veggies on separate parchment lined baking trays and put both in oven side by side. Toss veggies on tray in 2T melted ghee and garlic seasoning
  4. Bacon will cook in approx 15 min and veggies about 20-25 min
  5. Transfer bacon to lined paper towel lined plate to cool. While veggies finish cooking, use a mandolin or knife to cut the apple into very fine matchsticks. Squeeze a little lemon juice on to prevent browning
  6. Once veggies are roasted, take out and let cool a few min. Then you can puree in a high powered blender with the chicken broth and coconut cream until very smooth. Or you can use an immersion blender in a stock pot with the broth and coconut milk.
  7. Top with a drizzle of melted ghee, chopped bacon, and apple matchsticks. Enjoy as an appetizer or large bowl for main course!