Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup finished with fresh parsley, chives, and dill. Warming and comforting comfort food.

# 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 - 4.25 cups vegetable stock (gluten-free if needed)
06 - 0.85 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 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
16 - Drizzle of olive oil or cream (optional)

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. 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 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 Suggestions:

01 -
  • The roasting step transforms ordinary parsnips into something with genuine depth and sweetness, no cream needed to feel luxurious.
  • Fresh herbs stirred in at the end keep it bright and alive, which sounds simple but makes all the difference between forgettable and memorable.
02 -
  • Don't skip the roasting step thinking you'll save time; that's where the entire flavor story lives and you can't replicate it by just simmering raw vegetables.
  • If your soup seems too thick after blending, add more stock gradually rather than reaching for more milk, which can make it taste diluted.
03 -
  • Cool the soup slightly before blending if using a traditional blender rather than an immersion blender; hot liquid can create pressure that makes the lid pop off unexpectedly.
  • The herbs are your last chance to adjust the flavor; taste, then add them gradually so you don't overpower the delicate sweetness of the parsnips.
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