Parsnip and Herb Soup (Printable Version)

Sweet roasted parsnips blended until silky smooth with a vibrant finish of fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into 3/4 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 cups vegetable stock
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 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, optional
14 - 1 tablespoon chopped fresh tarragon, optional

# Directions:

01 - Preheat 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, stirring halfway through, until golden and tender.
02 - Heat remaining 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 until softened but not colored.
03 - Add roasted parsnips to the pan. Pour in 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 an immersion blender until silky smooth, or transfer in batches to a countertop blender for thorough processing.
05 - Stir in cream or plant-based alternative, then season with salt and pepper to taste. Reheat gently if necessary.
06 - Ladle soup into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Advice:

01 -
  • The roasting step caramelizes the parsnips' natural sweetness, so you don't need any added sugar to make this feel indulgent.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels like you actually tried.
  • The herb finish feels like a secret trick that transforms a simple soup into something restaurant-quality.
02 -
  • Don't skip the roasting step thinking you'll save time; those caramelized edges are where all the depth of flavor lives, and it's the reason this tastes so much better than a standard vegetable soup.
  • Blend while the soup is still hot, as this helps achieve that impossibly smooth texture—cold soup is much harder to blend to the same silky finish.
03 -
  • Make it in a larger batch and freeze it in portions; this soup actually tastes better on day two or three once all the flavors have gotten to know each other.
  • Add the herbs after blending rather than before, so their bright flavor stays alive and doesn't disappear into the heat.
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