Parsnip and Herb Soup (Print View)

Creamy roasted parsnip soup finished with fresh herbs for a comforting, velvety texture.

# 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 - 4.25 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 - Drizzle of olive oil or cream, optional

# Method:

01 - Set oven to 400°F and allow to reach temperature.
02 - Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray. Roast for 25 to 30 minutes, stirring 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 soften completely.
04 - Remove bay leaf from the pot. Using a blender or immersion blender, blend the soup until completely smooth and uniform in texture.
05 - Return the blended soup to the saucepan, stir in the milk, and gently reheat without bringing to a boil. Season with salt to your preference.
06 - Stir in chopped parsley, chives, and dill if using. Ladle into serving bowls and garnish with additional fresh herbs and a light drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • Roasting the parsnips first unlocks a deeper, sweeter flavor profile that you simply cannot get by boiling alone.
  • The addition of a potato creates a naturally thick and creamy texture without requiring excessive amounts of dairy.
  • The combination of parsley, chives, and dill provides a fresh, vibrant finish that perfectly balances the sweetness of the roasted vegetables.
02 -
  • Don't skip the roasting step; the caramelization provides the primary flavor profile of the soup.
  • Always remove the bay leaf before blending to avoid any woody fragments in your final dish.
  • If the soup is too thick after blending, add a small splash more of stock or milk until your desired consistency is reached.
Go Back