Parsnip and Herb Soup (Print Version)

A smooth, creamy soup featuring roasted parsnips and fresh herbs for cozy comfort.

# What You'll Need:

→ Vegetables

01 - 1 lb 12 oz 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 cups vegetable stock, gluten-free
06 - 3/4 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 1/2 teaspoon dried thyme
10 - 1/2 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 garnish
16 - Drizzle of olive oil or cream, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil. Spread on a baking tray and 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 tender.
04 - Remove bay leaf. Using a blender or immersion blender, puree soup until completely smooth.
05 - Return soup to pan, stir in 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 fresh herbs and optional drizzle of olive oil or cream.

# Top Tips:

01 -
  • The roasting step concentrates the natural sweetness of parsnips, making them taste richer than you'd think possible.
  • It's genuinely quick to come together, which means you can make it on a weeknight without stress.
  • Fresh herbs stirred in at the end make it feel like something you'd order at a restaurant, not something from your own kitchen.
02 -
  • Don't skip the roasting step, I know it adds time but the caramelization is what makes this taste like something special instead of just blended vegetables.
  • Add the milk after the soup has cooled slightly and never let it boil once it's in, or you'll end up with little specks of separated milk floating around.
03 -
  • Use an immersion blender if you have one, it's faster than transferring everything to a blender and the cleanup is so much easier.
  • The soup keeps beautifully in the fridge for three days, but add the fresh herbs right before serving each time so they stay bright and vibrant.
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