Parsnip and Herb Soup (Printable Format)

Creamy roasted parsnip soup blended with fresh herbs. Ready in under an hour.

# What's Needed:

→ Vegetables

01 - 1.76 lbs 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 & Fats

07 - 2 tbsp olive oil

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
10 - 0.5 tsp ground white pepper
11 - Salt to taste
12 - 2 tbsp chopped fresh parsley
13 - 2 tbsp chopped fresh chives
14 - 1 tbsp chopped fresh dill, optional

→ Garnish

15 - Extra fresh herbs for serving
16 - Drizzle of olive oil or cream, optional

# How To Make It:

01 - Preheat oven to 400°F. Toss peeled parsnips, chopped onion, and garlic cloves with olive oil and spread evenly on a baking tray.
02 - Roast for 25 to 30 minutes, turning halfway through, until vegetables are golden brown and tender throughout.
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 soften completely.
04 - Remove bay leaf from saucepan. Using a blender or immersion blender, process soup until completely smooth and uniform in texture.
05 - Return blended soup to saucepan. Stir in milk and gently reheat over medium heat without allowing the soup to boil. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle soup into bowls and garnish with extra fresh herbs and a drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • The roasted parsnips develop a subtle sweetness that makes the whole soup feel indulgent without any cream being necessary.
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The fresh herbs stirred in at the end let you taste each one individually, which feels like a small luxury in a bowl.
02 -
  • Do not skip the roasting step, as it's what gives the parsnips their depth and natural sweetness that makes this soup taste so much more complex than it actually is.
  • Blend it completely smooth, not chunky, because part of what makes this comforting is the silky texture that feels luxurious on your tongue.
03 -
  • If you want extra warmth, a tiny pinch of nutmeg added during the blending stage creates an almost imperceptible background note that makes people wonder what makes this taste so special.
  • For a vegan version, use any plant-based milk you like and simply skip the cream garnish, which works beautifully and tastes just as complete.
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