Parsnip and Herb Soup (Printable Version)

Creamy roasted parsnip soup blended until silky and finished with fresh herbs

# What You Need:

→ Vegetables

01 - 1.76 lbs parsnips, peeled and cut into 0.8 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 - 0.5 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

# How To Make It:

01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray.
02 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and tender throughout.
03 - While parsnips roast, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion, minced garlic, sliced celery, and diced potato. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables soften without browning.
04 - Add roasted parsnips to the saucepan. Pour in vegetable stock and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 to 15 minutes until all vegetables are very soft and easily pierced.
05 - Remove from heat and cool slightly. Using an immersion blender, puree soup until completely smooth. Alternatively, blend in batches using a countertop blender, working carefully with hot liquid.
06 - Stir in cream or plant-based alternative. Season with salt and freshly ground black pepper to taste. Adjust consistency with additional stock if desired.
07 - Gently reheat if needed without boiling. Ladle into bowls and finish generously with fresh chopped parsley, chives, dill, and tarragon.

# Expert Advice:

01 -
  • The parsnips caramelize in the oven, turning sweet and almost buttery, which means this soup tastes indulgent without feeling heavy.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels homemade and thoughtful.
  • One bowl somehow satisfies both comfort cravings and the desire to eat something genuinely nourishing.
02 -
  • Don't skip the roasting—it's the difference between a vegetable soup and something that tastes like autumn captured in a bowl, so invest those 30 minutes and watch the transformation happen.
  • If your blender struggles or creates lumps, work in batches rather than pushing it all at once, and add a splash more stock if needed to help things move smoothly.
03 -
  • Don't be timid with the fresh herbs at the end—they're not a garnish but an essential ingredient that balances the richness and adds a final note of brightness.
  • If you only have heavy cream or milk, use either with confidence; the soup will still be delicious, just slightly different in weight and richness.
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