Pin it The first time I roasted parsnips for soup, my tiny apartment filled with this incredible honeyed scent that made me abandon whatever else I'd planned. My roommate poked her head in, asking if I was making dessert, and I had to explain that no, sometimes vegetables just taste like sugar and magic when you treat them right. That soup became our winter staple through two freezing Chicago winters, and I still think about it every time the temperature drops below freezing.
Last January, when my sister was recovering from surgery and craved something comforting but not too heavy, I made a double batch of this soup. She sent me a text two days later saying she'd been eating it for breakfast, standing over the stove in her pajamas. Sometimes the simplest food hits exactly right.
Ingredients
- 800 g parsnips, peeled and cut into 2 cm chunks: Roasting these first is what makes the soup special, so don't skip that step even if you're tempted to just boil everything together
- 1 medium onion, diced: Yellow onions work beautifully here, but sweet onions can make the final result even more mellow
- 2 garlic cloves, minced: Add these to the pan after the other vegetables have started softening so they don't burn and turn bitter
- 1 medium potato, peeled and diced: This is your secret weapon for silkiness without using any flour or thickeners
- 1 celery stalk, sliced: It provides a subtle backbone flavor that keeps the sweetness from becoming one note
- 2 tbsp olive oil: Use one tablespoon for roasting the parsnips and save the other for sautéing the aromatics
- 1 L vegetable stock: A good quality stock makes a difference, but if all you have is water and a bouillon cube, that'll work too
- 1 tsp sea salt (or to taste): Parsnips love salt, and you'll likely need to adjust this at the end depending on your stock
- ½ tsp freshly ground black pepper: Grind it fresh if you can, it really does make a difference in the final flavor
- 100 ml double cream or crème fraîche: This is optional but creates that luxurious restaurant texture
- 2 tbsp chopped fresh parsley: I'd recommend flat leaf parsley here for a cleaner, less grassy flavor
- 1 tbsp chopped fresh chives: Their mild onion flavor bridges the gap between the creamy soup and fresh garnish
- 1 tbsp chopped fresh dill: Dill and parsnips are old friends in European cooking, but leave it out if you're not a fan
- 1 tbsp chopped fresh tarragon: Use sparingly, as its anise flavor can overpower if you get too heavy handed
Instructions
- Roast the parsnips until golden:
- Preheat your oven to 200°C and toss those parsnip chunks with a tablespoon of olive oil and a pinch of salt on a baking tray. Let them roast for 25 to 30 minutes, turning them halfway through, until they're fork tender and developing those beautiful caramelized edges.
- Build your flavor base:
- While the parsnips are roasting, heat the remaining olive oil in a large saucepan over medium heat. Add your onion, garlic, celery, and potato, sautéing for about 5 to 7 minutes until everything's softened and fragrant, but not browned.
- Combine and simmer:
- Add those gorgeous roasted parsnips to the pan and pour in your vegetable stock. Bring everything to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes, until all your vegetables are completely tender.
- Blend until silky:
- Remove the pan from heat and blend with a stick blender right in the pot, or work in batches with a countertop blender. Take your time here, keeping the blender running until the soup is completely smooth.
- Add cream and season:
- Stir in the cream or crème fraîche if you're using it, then taste and adjust your salt and pepper. Sometimes parsnips need more salt than you expect, so don't be shy.
- Finish with fresh herbs:
- Reheat gently if needed, then ladle into warm bowls and shower with your chopped herbs. The contrast between the hot creamy soup and the bright fresh herbs is what makes each spoonful exciting.
Pin it I once made this for a dinner party where one guest announced she hated parsnips. She went back for thirds and asked for the recipe before she'd even finished her bowl. Sometimes converting people is easier than you'd expect.
Making It Your Own
After years of making this soup, I've learned that small adjustments can make it feel completely different. Sometimes I'll add a peeled apple with the parsnips for roasting, which creates a lovely fruity sweetness. Other times, I'll swap fresh thyme for the dill and tarragon when I want something more earthy and grounding.
Serving Suggestions
This soup is surprisingly versatile. I've served it as an elegant first course at dinner parties, but it's equally at home as a weeknight dinner with a hunk of crusty bread. The contrast between the smooth soup and something crunchy on top is pure magic.
Make Ahead and Storage
This soup actually tastes better the next day, which makes it perfect for meal prep or weekend cooking. The flavors have time to marry and deepen in the refrigerator, so don't hesitate to make a big batch.
- Cool the soup completely before refrigerating, and it'll keep for up to four days
- Freeze in portions for those nights when cooking feels impossible
- Reheat gently over low heat, stirring occasionally to prevent separation
Pin it There's something deeply satisfying about taking these humble, knobby root vegetables and turning them into something so elegant and comforting. This soup is proof that simple ingredients, treated with care, can become extraordinary.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, adding a splash of stock or water if thickened. Add fresh herbs just before serving.
- → What herbs work best in this soup?
Parsley and chives provide essential brightness. Dill adds lovely anise notes while tarragon offers subtle sweetness. Use any combination totaling 3-4 tablespoons chopped herbs.
- → How do I get the smoothest texture?
Roast parsnips until completely tender, about 30 minutes. Blend thoroughly with a stick blender or countertop blender in batches. Strain through a fine mesh for extra refinement if desired.
- → Can I freeze this soup?
Freeze without cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in cream and fresh herbs before serving.
- → What can I serve with this soup?
Crusty bread, warm baguette, or homemade croutons pair beautifully. Toasted pumpkin seeds or crushed walnuts add satisfying crunch and protein to complete the meal.
- → Is roasting necessary or can I boil everything?
Roasting concentrates natural sugars and creates deep caramelized flavors that boiling cannot achieve. The extra step transforms ordinary parsnips into something extraordinary.