Roasted Parsnip Fennel and Sage Soup {Vegan}

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheHoliday #CollectiveBias

Roasted parsnip fennel and sage soup is silky, slightly sweet, and will warm you right up this winter. This makes a great care package for friends! I’ll show you how.

During the holidays, the weather outside can be frightful to say the least. Sometimes when the temperature drops, there is nothing better than to cozy up to a nice bowl of soup. Even better than that is allowing someone else you care about to do the same. By creating a ready made soup and dropping it off at a friend’s house, you can share the holiday cheer by helping friends stay out of the kitchen for a night and spend more time together. Isn’t that what the holidays are all about?

Parsnips are in full swing this time of year, and they have a very unique flavor. They are slightly savory, slightly sweet, and when paired when fennel and sage, their powers combine to become a pretty great soup. 

This recipe gets started by roasting parsnips and fennel. The caramelized results are then blended with vegetable stock, onions, garlic, and sage until smooth. To make this gift extra cute, pack it all up in a Rubbermaid TakeAlongs Serving Bowl (with the extra garnishes in a Rubbermaid TakeAlongs Rectangle, to keep them from getting soggy), add a cute napkin with some spoons, and your friends will be all set for a romantic night with no kitchen duty required.

One of the main reasons I like to use the Rubbermaid Takealongs when I’m giving edible gifts is because they are freezer, microwave, and dishwasher safe. This gives the recipient the flexibility to either warm or freeze the soup after it’s been delivered, and clean up is a breeze. During the holiday season, you can even grab Rubbermaid Takealongs in red, green, and holiday prints.

If you want to see how I made and packaged this all up check out my video here. I’ll give you a helpful hint— to keep the spoons in place, put a rubber band around them and the napkin securing them together, add some pretty ribbon around it to hide the evidence, and you are a gifting mastermind. I also created a small gift tag with some easy instructions: “Parsnip & Fennel Soup w/Fried Sage Leaves. Top me how you like and enjoy!” You could also go more Alice in Wonderland inspired with “Eat Me” or “Soup for Two, Soup for You!” Get creative! Anyway you go, your friends are going to love it and the soup.

I purchased my Rubbermaid Takealongs from Walmart along with the cute napkins and ribbon that top this gift. Right now, you can get a special $1 Ibotta Rebate when you buy 2 Rubbermaid TakeAlongs products at Walmart! 

What’s your favorite holiday soup? Comment below to let me know! Looking for more recipes like this? Subscribe to OCD Kitchen to stay up to date with all the latest food goodness.

Roasted Fennel Parsnip and Sage Soup

2015-12-20 18:29:33

Serves 3

Roasted parsnips and fennel create a silky slightly sweet soup that will warm you right up this winter. This makes a great care package for friends! I'll show you how.

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

For Roasted Veggies

1. 2 tbsp sunflower oil
2. 1 tsp salt
3. 2 lbs parsnips, peeled and chopped
4. 1/2 - 1 fennel bulb, chopped (if you like the flavor of fennel go for the whole bulb if your more hesitant, try half)

For Soup Base

1. 1/2 yellow onion, diced
2. 2 garlic cloves, minced
3. 4 fresh sage leaves, chopped
4. 1 tbsp oil
5. juice of half a lemon
6. 6 cups vegetable broth, hot - if eating now (possible to use chicken broth too, if not vegan)

Optional Garnish

1. Fried Sage Leaves
2. Fresh Sage Leaves
3. Fennel Fronds

Instructions

1. Preheat oven to 400 F
2. Combine all ingredients for the Roasted Veggies in a large bowl. Mix well.
3. Spread evenly on a baking sheet, roast 30-35 minutes (stirring occasionally) until lightly browned.
4. Meanwhile, add 1 tbsp oil, over Medium High heat, once hot add onion and salt to taste sweat down 3-5 minutes.
5. Add garlic and saute for 1 minute until fragrant, add sage and saute for one minute more. Add lemon juice.
6. Once veggies are done roasting, add veggies to pot with onions if using a hand held blender (or add all items to a stand blender) along with 4 cups of broth.
7. Blend until large chunks are broken down. Add the final 2 cups of broth and blend till smooth.
8. Serve with fennel fronds, fresh (or fried) sage leaves, and a drizzle of oil.

By OCD Kitchen

OCD Kitchen http://ocdkitchen.com/

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