Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup with fresh herb finish

# 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
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
14 - 1 tablespoon chopped fresh tarragon

# 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 25-30 minutes, turning once halfway through, until golden and tender.
03 - Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5-7 minutes until softened but not colored.
04 - Add roasted parsnips to the pan. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10-15 minutes until all vegetables are very soft.
05 - Remove from heat and blend using a stick blender until silky smooth, or blend in batches with a countertop blender.
06 - Stir in the cream or crème fraîche alternative, 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 Suggestions:

01 -
  • The roasting transforms parsnips into something naturally sweet and almost caramel-like, no sugar needed.
  • It comes together in under an hour and feels fancy enough for guests but simple enough for a quiet Tuesday night.
  • One blender, one pot, and you're left with something that tastes like it took way more effort than it actually did.
02 -
  • Don't skip the roasting step, I learned this the hard way by trying to save time once and ending up with soup that tasted vaguely vegetal instead of caramel-sweet.
  • Blend in stages if your blender seems reluctant, and never fill it more than halfway because hot soup has a habit of escaping everywhere when you least expect it.
03 -
  • Prep all your vegetables while the parsnips are roasting so you're not standing around waiting for things to happen, making the whole process feel seamless.
  • If your soup ends up thicker than you like, just add more stock a splash at a time until you reach the consistency you prefer.
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