Parsnip and Herb Soup (Print Version)

Sweet roasted parsnips blended into a velvety smooth soup, finished with vibrant fresh herbs for a comforting, gluten-free bowl.

# What You Need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into 0.75 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 tablespoons olive oil
07 - 4.2 cups vegetable stock
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon freshly ground black pepper

→ Dairy

10 - 3.4 fl oz double cream or crème fraîche, or plant-based alternative

→ 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

# Directions:

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

# Expert Suggestions:

01 -
  • It tastes like autumn's best-kept secret, with roasted parsnips bringing a subtle sweetness that feels indulgent without being heavy.
  • The whole thing comes together in under an hour, and most of that time is hands-off roasting, so you're free to tidy up or pour yourself a drink.
  • Fresh herbs scattered on top transform it from simple to something that feels a little bit special, even on a Tuesday night.
02 -
  • Roasting the parsnips first is non-negotiable, it's the difference between a soup that tastes like boiled vegetables and one that tastes like autumn in a bowl.
  • Don't skip the potato, even if parsnips are your focus, because it provides the natural creaminess that means you can use less dairy and still get that silky mouthfeel.
03 -
  • Let your roasted parsnips cool slightly before blending if you're using a countertop blender, as steam can create an unsafe situation and you'll get better texture control.
  • Season in layers rather than all at once, tasting after the parsnips join the pan and again after blending, so the salt brings out flavors at each stage instead of sitting on top.
Go Back