Parsnip and Herb Soup (Print version)

Sweet roasted parsnips blended into a velvety soup with fresh herbs and cream.

# What You Need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into 3/4 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

06 - 2 tbsp olive oil
07 - 4 1/4 cups vegetable stock
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper

→ Dairy

10 - 1/3 cup double cream or crème fraîche

→ Fresh Herbs

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh chives
13 - 1 tbsp chopped fresh dill
14 - 1 tbsp chopped fresh tarragon

# How To Make It:

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

# Expert Tips:

01 -
  • The roasting step transforms humble parsnips into something unexpectedly luxurious and sweet.
  • It comes together in under an hour but tastes like you've been tending a pot all day.
  • A single bowl becomes a canvas for whatever herbs you have on hand, making it endlessly adaptable.
02 -
  • Don't skip the roasting step in hopes of saving time; that caramelization is what separates this from tasting like any other root vegetable soup.
  • If your final soup tastes flat, it's almost always because the stock itself was weak; fresh herbs at the end help, but they can't fix the foundation.
03 -
  • If your blender struggles with hot soup, let it cool for a few minutes first or work in smaller batches; steam builds pressure and can be dangerous.
  • Taste as you season and remember that salt makes flavors sing; don't be shy, but add it gradually so you don't overshoot.
Go back