Parsnip Herb Roasted Soup (Printable)

Creamy roasted parsnip soup blended with fresh herbs for a comforting, warming bowl.

# What You 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 - 4.2 cups vegetable stock, gluten-free
06 - 0.85 cup whole milk or unsweetened plant-based milk

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Herbs & 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 garnish
16 - Olive oil or cream for drizzle, optional

# How To Make It:

01 - Preheat oven to 400°F. 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.
02 - 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.
03 - Remove bay leaf from the pot. Using a blender or immersion blender, puree the soup until completely smooth.
04 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
05 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra fresh herbs and a drizzle of olive oil or cream if desired.

# Expert Suggestions:

01 -
  • The roasting step caramelizes the parsnips, unlocking a sweetness you simply cant achieve by boiling alone.
  • You can make this ahead and reheat it throughout the week, and somehow it tastes even better on day two when the herbs have fully infused.
02 -
  • After many batches with stringy results, I discovered cutting the parsnips into similar-sized chunks ensures they roast evenly and blend to silky perfection.
  • Adding the fresh herbs at the very end rather than cooking them preserves their bright flavor and color, completely transforming the soups character.
03 -
  • Save the parsnip peels and other vegetable trimmings to make your own stock for the next batch, creating layers of parsnip flavor that store-bought stock cant match.
  • For the absolute silkiest texture, pass the blended soup through a fine-mesh sieve before adding the milk and herbs, a restaurant technique that elevates this humble soup to first-course worthy status.
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