THIS SOUP! I really don’t know how to start this post without ALL CAPS! I thought of this soup while thinking about what was in season and it still being a chilly 60 degrees in Southern California, but really did not expect it to be as delicious as it turned out!! It kind of makes me want to blend up all of my roasted veggies and eat them soup style! At this point you must know that I am the biggest fan of Vital Proteins – hello collagen in my coffee everyday! I had been so good about taking it for months then a couple weeks ago while moving I went maybe a week and a half without it and quickly realized my skin was getting bumpy again. Crazy! So whenever I can get more VP in my bod – i do it! The more the merrier right?? Soup is a perfect place to add in collagen and I love their Beef Gelatin as an additive! Dissolving into nothing and tasting like nothing lets the parsnip and carrot goodness shine through but adds tons of protein to this vegged out soup sitch! I made this after eating lunch and although I was full I couldn’t help but eat most of this bowl. The roasted and caramelized flavor of everything is so simple and perfect, you don’t need tons of extra stuff in here. I had some frozen pesto cubes and added a dash of that on top for fun but this baby is perfect either way. Test it out for yourself and tag me in your photos on instagram!!
Roasting these beauties couldn’t be easier!
Blending up veggies is such a great way to mix up your nutrient intake!!
This post is sponsored by Vital Proteins! I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!Print
Roasted Parsnip & Carrot Soup
- 1 cup chopped onions
- 4–5 medium sized carrots, peeled and sliced (about 3 cups)
- 4–5 medium sized parsnips, peeled and sliced (about 3 cups)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Pinch of salt
- 1 quart chicken stock
- ¼ cup light coconut milk
- ¼ cup Vital Proteins Beef Gelatin
- Parsley, to garnish
- Optional: pesto drizzle
- Preheat your oven to 425 degrees. Combine onions, carrots, parsnips, garlic, olive oil and salt on a baking sheet and roasted for 25-30 minutes, tossing them half way through. Remove from the oven and let sit for about 5 -10 minutes to cool. Then transfer veggies to a blender or food processor and add in the chicken stock. If your blender or food processor isn’t big enough, you are separate the veggies and stock into two part and do them separately. Blend on high until the mixture is creamy and lumps are gone. Pour the soup into a soup or stock pot and place over medium high heat until simmering. Add in light coconut milk and Vital Proteins Beef Gelatin and season with salt and pepper to taste. Serve warm and garnish with parsley and a drizzle of pesto!