Parsnip and Herb Soup (Printable)

Sweet roasted parsnips blended until silky smooth, topped with fresh aromatic herbs.

# What You’ll Need:

→ Vegetables

01 - 1.75 lb parsnips, peeled and cut into 0.75 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 - 4.25 cups vegetable stock
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon freshly ground black pepper

→ Dairy

10 - 3.4 fl oz 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
14 - 1 tablespoon chopped fresh tarragon

# Directions:

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 - Meanwhile, 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 a stick 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 Hints:

01 -
  • It's deceptively simple to make, yet tastes like you've been simmering it all day.
  • The roasting step creates natural sweetness so you don't need any added sugar to feel satisfied.
  • One pot, one blender, and you've got something elegant enough to serve to guests but humble enough for a quiet weeknight.
02 -
  • Don't skip the roasting step—this is what separates a good parsnip soup from an unforgettable one, as it concentrates the natural sweetness rather than creating a watery, bland result.
  • Blend the soup while it's still warm; cold soup is much harder to get completely smooth and velvety.
03 -
  • Make a bigger batch and freeze it—this soup freezes beautifully for up to three months, which means you always have homemade comfort food ready.
  • Taste the soup before adding all the salt, since some vegetable stocks are already quite salty, and it's impossible to remove salt once it's in.
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