- 2 pounds Parsnips trimmed, peeled, and cut into 2-inch pieces
- 1/4 cup Olive Oil
- 1 1/2 teaspoons Salt
- Black Pepper to taste
- 1 medium Onion peeled and cut into small pieces
- 1 Stalk Celery cut into small pieces
- 1 Bay Leaf
- 1 1/2 quarts Vegetable Broth reduced sodium or homemade
- Heat the oven to 350 degrees F. Toss the parsnips, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together and place in a single layer in a baking pan. Roast the parsnips, shaking the pan occasionally to turn them, until tender and easily pierced with a fork -- about 60 minutes. Trim away any burned areas and set aside.
- Heat the remaining olive oil in a large pot over medium-high heat until hot but not smoking. Add the onion, celery, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until translucent and softened -- about 5 minutes. Stir in the parsnips, bay leaf, and broth, and increase the heat to medium high, and bring to a boil. Reduce the heat to medium low, partially cover the pot and simmer until the parsnips fall apart easily -- about 30 minutes. Remove the bay leaf.
- Puree the mixture in a blender, in 2-cup batches, until smooth. Return the soup to the pot over low heat and stir occasionally until warmed through (use milk or water if a thinner consistency is desired, adjust seasoning accordingly). Soup may be cooled and stored refrigerated for up to 3 days or frozen for up to 1 month.