Parsnip and Herb Soup (Printable version)

Sweet roasted parsnips blended into velvety smoothness, topped with fresh herbs for a comforting vegetarian bowl.

# What you need:

→ Vegetables

01 - 1.75 pounds parsnips, peeled and cut into ¾-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 Staples

06 - 2 tablespoons olive oil
07 - 4 cups vegetable stock
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper

→ Dairy (Optional)

10 - ⅓ cup double cream or crème fraîche

→ 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

# Steps to follow:

01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tablespoon olive oil and pinch of salt on baking tray. Roast 25-30 minutes, turning once, until golden and tender.
02 - Heat remaining olive oil in large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté 5-7 minutes until softened but not browned.
03 - Add roasted parsnips to pan. Pour in vegetable stock, bring to boil, then reduce heat. Simmer 10-15 minutes until all vegetables are very soft.
04 - Remove from heat. Blend soup using stick blender or in batches with countertop blender until silky smooth.
05 - Stir in cream or crème fraîche. Season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls and garnish generously with fresh herbs.

# Expert tips:

01 -
  • Roasting the parsnips first unlocks their natural sweetness, transforming what could be a bland soup into something that tastes like it simmered for hours
  • The velvety texture makes it feel restaurant fancy, but it comes together with barely any active cooking time
02 -
  • If you're using a countertop blender, never fill it more than halfway with hot liquid, and remove the center piece of the lid to let steam escape
  • The soup will thicken slightly as it cools, so if you're making it ahead, thin it with a splash more stock or water when reheating
03 -
  • A splash of lemon juice or vinegar right before serving cuts through the richness and makes all the flavors pop
  • If your parsnips are particularly large, cut out the woody core before roasting or you'll find tough bits in your silky soup
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