Parsnip and Herb Soup (Printer-Friendly)

Sweet roasted parsnips blended until velvety smooth with a fresh herb finish.

# What You'll Need:

→ Vegetables

01 - 1.76 lbs parsnips, peeled and cut into 3/4 inch chunks
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced
05 - 1 celery stalk, sliced

→ Pantry

06 - 2 tablespoons olive oil
07 - 4.2 cups vegetable stock, gluten-free
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy

10 - 3.4 fluid ounces double cream or crème fraîche, or plant-based alternative

→ Fresh Herbs

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh chives
13 - 1 tablespoon chopped fresh dill, optional
14 - 1 tablespoon chopped fresh tarragon, optional

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat the remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5 to 7 minutes until softened but not colored.
04 - Add roasted parsnips to the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 15 minutes until all vegetables are very soft.
05 - Remove from heat. Blend the soup using an immersion blender or in batches with a countertop blender until silky smooth.
06 - Stir in the cream or crème fraîche, then season with salt and pepper to taste.
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Tips:

01 -
  • The roasted parsnips give you a naturally sweet, buttery depth that tastes like you've been simmering this for hours, but it's genuinely quick.
  • It comes together without fuss or pretension—perfect for a weeknight when you want something nourishing that doesn't demand your full attention.
  • Blending transforms humble vegetables into something silky enough to feel restaurant-worthy, yet simple enough that anyone can make it.
02 -
  • Don't skip the roasting step—boiling parsnips alone gives you a one-dimensional, slightly sulfurous flavor, but roasting them first transforms them into something entirely different and deeply sweet.
  • If your soup is too thick after blending, don't panic; just whisk in a splash of stock or even hot water until it reaches the consistency you want, because soup should feel like comfort, not a spoon-standing-up situation.
03 -
  • Make a double batch and freeze half—this soup freezes beautifully, which means you can have a bowl of comfort ready whenever you need it.
  • If your soup breaks or separates after adding cream, don't stress; just blend it again gently, and it will come back together perfectly.
Go Back