Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup finished with vibrant fresh herbs for a comforting bowlful.

# What You'll Need:

→ Vegetables

01 - 1.76 lb 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 - 4.23 cups vegetable stock, gluten-free
06 - 0.85 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, or 0.5 teaspoon dried thyme
10 - 0.5 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, optional

→ Garnish

15 - Extra fresh herbs for serving
16 - Olive oil or cream for drizzling, optional

# Method:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. 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 fresh herbs and a drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • The roasting step brings out a natural sweetness in parsnips that transforms them from ordinary to genuinely crave-worthy.
  • It's smooth and elegant enough for guests but quick enough on a Tuesday night when you need comfort food, not complications.
02 -
  • Roasting parsnips and onions first is what separates a good soup from a flat one, because boiling them straight away leaves them tasting watery and lost.
  • Blend the soup until completely smooth, because even small lumps make it feel rough instead of luxurious, and that smoothness is what people remember.
03 -
  • If you're making this ahead, refrigerate it for up to three days or freeze for up to two months, and the flavors actually deepen as they sit together.
  • When reheating, do it slowly over gentle heat and add an extra splash of milk or stock if it's thickened too much, because soup always tightens as it cools.
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