Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup with fresh herbs. Ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1.76 lb 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 - 4.23 cups vegetable stock, gluten-free
06 - 0.85 cup whole milk or unsweetened plant-based milk

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
10 - 0.5 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

# How To Make:

01 - Preheat oven to 400°F
02 - Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25-30 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 soft
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth
05 - Return the soup to the pan, stir in the 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 extra herbs and a drizzle of olive oil or cream if desired

# Expert Advice:

01 -
  • The roasting step transforms parsnips from earthy to almost sweet, giving the soup depth that boiling alone could never achieve
  • That hit of fresh herbs at the end makes everything taste brighter and lighter than you expect from a cream soup
02 -
  • Do not skip the roasting step, which is what separates this from an ordinary boiled parsnip soup
  • Adding the fresh herbs after blending preserves their bright flavor and vibrant color
03 -
  • Cut parsnips into evenly sized chunks so they roast at the same rate
  • Use white pepper instead of black to keep the soup visually pristine
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