This Soup Was Made Specifically With Garlic Lovers In Mind

Garlic and parsnip soup can be made as a side dish or standalone meal. Ingredients are roasted before blended, adding a hint of sweetness.


*Recipe excerpted from Healing Bone Broth Recipes, by Sharon and Reb Brown of Bonafide Provisions

I think what makes this soup so wonderful is the roasted parsnips, onion and garlic. I can make this soup a side dish or on its own. Don’t be afraid to try a garlic soup. When roasted, the garlic becomes sweet and the maple syrup really complements the roasted garlic well.

Roasted Garlic and Parsnip Soup

Serves 4 to 6


  • 1½ lb (750 g) parsnips, peeled and chopped
  • 1 brown onion, peeled and chopped
  • 3 bulbs roasted garlic
  • 1 tbsp (15 ml) extra-virgin olive oil
  • Sea salt, we recommend Selina Naturally Celtic
  • Cracked black pepper, plus more for serving
  • 2 tbsp (30 ml) organic, grade B maple syrup
  • 6½ cups (1.5 L) Bonafide Provisions Chicken Bone Broth
  • ¼ cup (60 g) sour cream


Preheat the oven to 395°F (200°C). Toss the parsnips, onion and garlic bulbs in olive oil, salt and pepper and place on a baking sheet. Roast for 20 minutes. Drizzle with the maple syrup and cook for 10 minutes more or until tender. Place the parsnips, onion and broth in a medium saucepan; squeeze the garlic from the skin of 2 of the bulbs and add it to the saucepan. Using a handheld immersion blender, blend until smooth. Place over high heat, stir in the sour cream and cook for 2 minutes. Squeeze the remaining garlic from the skin and stir through the soup. Garnish with fresh cracked pepper to serve.