Parsnip and Herb Soup (Printable Version)

Creamy roasted parsnip soup blended with fresh herbs for a comforting bowl ready in under an hour.

# Ingredient List:

→ 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 - 4.2 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 finishing
16 - Drizzle of olive oil or cream, optional

# Directions:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray. Roast for 25 to 30 minutes, turning 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 are soft.
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
06 - 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 process brings out a caramelized sweetness in the parsnips that you simply cant achieve by boiling them.
  • Its incredibly forgiving and adaptable to whatever herbs you have on hand making it perfect for those evenings when you dont want to dash out for ingredients.
02 -
  • If you skip the roasting step and try to just boil everything together, youll miss out on the deep caramelized flavors that make this soup special.
  • Adding the fresh herbs at the very end rather than cooking them in the soup preserves their bright color and flavor.
03 -
  • When blending hot soup, never fill your blender more than halfway and always start on the lowest setting to avoid explosive kitchen accidents.
  • The secret to the most velvety texture is passing the blended soup through a fine mesh sieve before adding the milk it takes an extra minute but makes a noticeable difference.
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