Parsnip and Herb Soup (Printer-Friendly)

Creamy roasted parsnips blended smooth with fresh herbs for comforting warmth.

# What You'll 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 - 4.23 cups vegetable stock
08 - 1 teaspoon sea salt, or to taste
09 - 0.5 teaspoon freshly ground black pepper

→ Dairy

10 - 3.4 fluid ounces double cream or crème fraîche, optional

→ Fresh Herbs

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh chives
13 - 1 tablespoon chopped fresh dill, optional
14 - 1 tablespoon chopped fresh tarragon, optional

# Directions:

01 - Preheat the oven to 400°F
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25-30 minutes, turning once, until golden and tender
03 - Heat the remaining olive oil in a 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 the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10-15 minutes until all vegetables are very soft
05 - Remove from heat. Blend the soup using a stick blender or in batches with a countertop blender until silky smooth
06 - Stir in the cream or crème fraîche, then season with salt and pepper to taste
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs

# Expert Suggestions:

01 -
  • The sweetness of roasted parsnips feels like comfort in a bowl, no fancy ingredients required.
  • It's silky smooth without being heavy, and those fresh herbs at the end make it feel bright and intentional.
  • Comes together in under an hour and feeds four people without a fuss.
02 -
  • Don't skip the roasting step—it's what transforms ordinary parsnips into something with real depth and caramel-like sweetness.
  • If your blended soup seems too thick, thin it with a splash more stock rather than adding cream, which can make it feel heavy.
03 -
  • If the soup breaks or looks grainy after adding cream, it usually means the heat was too high—next time, warm the cream separately and stir it in off the heat.
  • Don't be afraid to use a stick blender; it gives you finer control than a countertop blender and means fewer dishes.
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