Parsnip and Herb Soup (Print View)

Creamy roasted parsnip soup finished with fresh herbs. Ready in 55 minutes.

# 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 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 for finishing
16 - Drizzle of olive oil or cream, optional

# How To Make It:

01 - Heat 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 -
  • Roasting the parsnips first coaxes out a deep caramel flavor that boiling alone just cannot touch.
  • The fresh herbs stirred in at the very end provide a bright green contrast to the creamy root vegetables.
02 -
  • Always remove the woody core from extra large parsnips or you will end up with tiny fibrous bits in your soup.
  • Never boil the soup after adding the milk and fresh herbs or the delicate green flavors will turn dull and bitter.
03 -
  • Peel your parsnips deeply to ensure you get past the thicker skin which can sometimes taste slightly soapy.
  • Warming your bowls in a low oven before serving keeps the soup hot while you finish the final herb garnish.
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