Creamy Parsnip and Herb Soup (Print Version)

Golden roasted parsnips blended into silky smooth soup, finished with vibrant fresh herbs and optional cream.

# What You'll 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 tablespoons olive oil
07 - 4.25 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

# Steps to Follow:

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 25-30 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 5-7 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 10-15 minutes until all vegetables are very soft.
04 - Remove from heat. Blend the soup using a stick blender or in batches with a countertop blender until silky smooth.
05 - Stir in cream or plant-based alternative, 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.

# Additional Tips::

01 -
  • The roasted parsnips bring a natural sweetness that needs almost no seasoning to shine.
  • It comes together with pantry staples and whatever herbs you have on hand.
  • The texture is luxuriously creamy without feeling heavy or overly rich.
  • It reheats beautifully, making it perfect for meal prep or next day lunches.
02 -
  • Don't skip roasting the parsnips, that step is where all the deep sweetness and complexity comes from.
  • If your soup feels too thick after blending, add a splash more stock or water until it reaches the consistency you love.
  • Taste before serving, parsnips vary in sweetness, and you might need a squeeze of lemon juice to balance everything out.
03 -
  • Roast the parsnips until they have dark golden edges, that caramelization is where the magic happens.
  • Use a mix of herbs rather than just one, the combination creates a brighter, more layered flavor.
  • If you don't have a stick blender, let the soup cool slightly before blending in batches to avoid any hot splashes.
Return