Parsnip and Herb Soup (Printable)

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

# 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 & 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 garnish
16 - Drizzle of olive oil or cream, optional

# Directions:

01 - Preheat oven to 400°F. 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.
02 - 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.
03 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
04 - Return the soup to the pan and stir in the milk. Gently reheat without boiling. Season with salt to taste.
05 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.

# Expert Tips:

01 -
  • The roasting step brings out a nutty sweetness in the parsnips that you simply cant achieve by boiling them.
  • This soup feels simultaneously sophisticated and comforting, making it perfect for both casual family dinners and more elegant gatherings.
02 -
  • Roasting the parsnips is non-negotiable, after trying to shortcut this step once and ending up with a flat-tasting soup, I learned that caramelization is essential for developing their natural sweetness.
  • Adding the herbs at the very end rather than cooking them in the soup preserves their vibrant color and fresh flavor.
03 -
  • If your blender isnt particularly powerful, strain the soup through a fine-mesh sieve after blending for the silkiest possible texture.
  • The soup can be made up to the blending stage a day ahead, with milk and herbs added just before serving for the freshest flavor and best texture.
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