Parsnip and Herb Soup (Print Version)

Creamy roasted parsnip soup blended with fresh herbs for a comforting starter or light meal.

# What You'll Need:

→ Vegetables

01 - 1 lb 12 oz parsnips, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4 cups vegetable stock, gluten-free
06 - 3/4 cup whole milk or unsweetened plant-based milk

→ Oils and Fats

07 - 2 tablespoons olive oil

→ Herbs and Seasonings

08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons chopped fresh chives
14 - 1 tablespoon chopped fresh dill

→ Garnish

15 - Fresh herbs for garnish
16 - Olive oil or cream for drizzle

# How To Make:

01 - Preheat oven to 400°F. Toss parsnips, onion, and garlic with olive oil and spread on a baking tray.
02 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are soft.
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.

# Expert Tips:

01 -
  • Roasting the vegetables first unlocks a deep caramel sweetness that you just cannot get from boiling alone.
  • The fresh herb finish adds a bright zing that cuts through the creamy texture perfectly.
02 -
  • If your parsnips are very large you should remove the tough woody core in the center before roasting for a smoother result.
  • Always wait to add the fresh herbs until the very end so their delicate oils do not dissipate in the heat.
03 -
  • For an extra layer of luxury swap the milk for a splash of double cream just before serving.
  • If the soup feels too thick after blending you can add a tiny bit more stock or water until you reach your desired consistency.
Go Back