Parsnip and Herb Soup (Printable)

Sweet roasted parsnips blended until silky smooth with fresh herbs for a comforting bowl.

# What you'll need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into 3/4 inch chunks
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced
05 - 1 celery stalk, sliced

→ Pantry

06 - 2 tablespoons olive oil
07 - 4.25 cups vegetable stock, gluten-free
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy

10 - 3.38 fluid ounces double cream or crème fraîche, or plant-based alternative

→ Fresh Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh chives, chopped
13 - 1 tablespoon fresh dill, chopped, optional
14 - 1 tablespoon fresh tarragon, chopped, optional

# How to make it:

01 - Preheat the oven to 400°F.
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25–30 minutes, turning once, until golden and tender.
03 - Heat the remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5–7 minutes until softened but not colored.
04 - Add roasted parsnips to the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10–15 minutes, until all vegetables are very soft.
05 - Remove from heat. Blend the soup using an immersion blender or in batches with a countertop blender until silky smooth.
06 - Stir in the cream or plant-based alternative, then season with salt and pepper to taste.
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Suggestions:

01 -
  • The natural sweetness of roasted parsnips means you don't need cream to feel indulgent, though a swirl adds pure comfort.
  • It's ready in under an hour and somehow tastes like you spent the whole afternoon on it.
  • Works beautifully for dinner parties or quiet weeknight meals, and honestly improves when made a day ahead.
02 -
  • Don't skip roasting the parsnips because boiling them will give you a flat, watery soup no matter how much cream you add, and that missing caramelization is everything.
  • The soup thickens as it cools, so if you're making it ahead, you might need to add a splash of stock or milk when reheating to get back to the consistency you love.
03 -
  • Don't blend the soup while it's piping hot because steam can surprise you, and letting it cool for just five minutes makes the whole process safer and actually gives you better texture control.
  • If you accidentally make it too thick, a splash of warm stock or milk stirred in slowly will bring it back to silky without breaking anything.
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