Save When the chill of autumn or winter sets in, there is nothing quite as comforting as a warm bowl of soup. This Roasted Parsnip and Herb Soup is the ultimate seasonal treat, combining the earthy, caramelized sweetness of roasted root vegetables with a bright, aromatic blend of fresh garden herbs. It is thick, velvety, and deeply satisfying, making it an excellent choice for a cozy weeknight dinner or an elegant starter for your next gathering.
Save The secret to the incredible depth of this soup lies in the preparation of the vegetables. By tossing the parsnips, onions, and garlic in olive oil and roasting them until golden brown, you create a complex base that transforms simple ingredients into something truly special. It is a classic British dish that celebrates the humble parsnip in its most delicious form.
Ingredients
- 800 g parsnips, peeled and cut into chunks
- 1 medium onion, chopped
- 2 garlic cloves, peeled
- 1 medium potato, peeled and diced
- 1 L vegetable stock (gluten-free if needed)
- 200 ml whole milk or unsweetened plant-based milk
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp ground white pepper
- Salt to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill (optional)
- Extra fresh herbs and a drizzle of olive oil or cream for garnish
Instructions
- Step 1
- Preheat your oven to 200°C (400°F) to prepare for roasting.
- Step 2
- Toss the parsnips, onion, and garlic cloves with olive oil on a baking tray. Spread them out in a single layer and roast for 25–30 minutes, turning halfway through, until they are golden and tender.
- Step 3
- Transfer the roasted vegetables into a large saucepan. Add the diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
- Step 4
- Carefully remove the bay leaf from the pan. Using a blender or an immersion blender, process the soup until it is completely smooth and velvety.
- Step 5
- Return the smooth soup to the saucepan, stir in the milk, and gently reheat over low heat. Ensure it does not come to a boil. Season with salt to taste.
- Step 6
- Stir in the fresh chopped parsley, chives, and dill. Ladle the soup into warm bowls and garnish with extra fresh herbs and a drizzle of olive oil or cream if desired.
Zusatztipps für die Zubereitung
For the smoothest texture, ensure the parsnips are fully tender before removing them from the oven. If you prefer a soup with a bit more texture, you can reserve a few roasted parsnip chunks to stir back in at the end. Always use a high-powered blender or a reliable immersion blender to achieve that signature silky consistency.
Varianten und Anpassungen
This recipe is easily adaptable for different dietary needs. To make it vegan, simply use your favorite unsweetened plant-based milk, such as oat or almond milk, and skip the cream garnish. For extra warmth and a hint of spice, try adding a small pinch of ground nutmeg during the simmering stage.
Serviervorschläge
Enjoy this soup with a side of warm crusty bread or a light seasonal salad. If you are serving this as part of a larger meal, it pairs beautifully with a crisp Sauvignon Blanc or a dry cider, both of which complement the herbal notes and the sweetness of the parsnips.
Save This Roasted Parsnip and Herb Soup is a testament to how simple ingredients, when treated with care, can create a truly memorable meal. Whether you're looking for a light lunch or a sophisticated starter, this soup delivers warmth and flavor in every spoonful. Enjoy the process of roasting and blending, and most importantly, enjoy the delicious results.
Recipe Q&A
- → What does roasted parsnip soup taste like?
Roasted parsnip soup has a naturally sweet, earthy flavour with subtle nutty notes. The roasting process intensifies the sweetness and creates a slight caramelised taste, whilst the fresh herbs add brightness and balance to the richness.
- → Can I make this soup in advance?
Yes, this soup keeps well for up to 3 days in the refrigerator. The flavours often improve overnight as they have time to meld together. Reheat gently over medium heat, adding a splash more milk if it has thickened too much.
- → Is parsnip soup suitable for freezing?
Absolutely. Cool the soup completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The texture may be slightly thicker after freezing, simply thin with a little milk or stock.
- → What herbs work best with parsnip?
Parsley, chives, and dill are classic pairings that complement parsnip's earthy sweetness. Thyme adds warmth during cooking, whilst a final flourish of fresh herbs brings colour and vitality. Sage or rosemary can also work well for a more robust flavour profile.
- → Why add potato to parsnip soup?
Potato acts as a natural thickener, giving the soup body and a velvety smooth texture without the need for cream. It also balances the sweetness of the parsnips, creating a more rounded flavour profile. The potato starch helps create that luxurious, creamy mouthfeel.
- → What can I serve with parsnip soup?
Crusty bread is the classic accompaniment for dipping into the creamy broth. A light side salad with sharp vinaigrette cuts through the richness. For a more substantial meal, serve with a cheese toastie or crusty roll. The soup also pairs beautifully with a crisp Sauvignon Blanc or dry cider.