Parsnip and Herb Soup (Print View)

Sweet roasted parsnips blended into a velvety soup with fresh herbs and cream.

# Components:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into 0.79 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 - 4.23 cups vegetable stock
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon freshly ground black pepper

→ Dairy

10 - 3.38 fluid ounces double cream or crème fraîche

→ Fresh Herbs

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

# Directions:

01 - Preheat the oven to 400°F. 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.
02 - 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.
03 - 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.
04 - Remove from heat. Blend the soup using a stick blender or in batches with a countertop blender until silky smooth.
05 - Stir in the cream or crème fraîche, then season with salt and pepper to taste.
06 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for a weeknight dinner without the fussiness.
  • The roasted parsnips develop this golden sweetness that transforms a humble root vegetable into something almost luxurious.
  • One bowl seems to settle everything—it's naturally gluten-free, easily adaptable for dietary restrictions, and tastes even better the next day.
02 -
  • Don't skip the roasting step—boiling parsnips straight away leaves them tasting one-dimensional and earthy in a way that overshadows their natural sweetness.
  • Blend it completely smooth, even if it feels like overkill; lumpy soup misses the point of this dish's luxurious texture that makes it feel like you've done something more than just boil vegetables.
03 -
  • If your parsnips aren't as sweet as you'd hoped, a tiny squeeze of honey or a grating of nutmeg after blending can round out the flavors without announcing itself.
  • Use a stick blender if you have one—it's faster, easier to clean, and keeps the soup's warmth better than transferring it in batches.
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