Pin It There's something about the smell of parsnips roasting that fills a kitchen with quiet warmth on a gray afternoon. I stumbled onto this soup years ago when I had a glut of parsnips from the market and honestly wasn't sure what to do with them beyond the usual roasts. A friend mentioned blending them smooth, and I remember standing at the stove, watching that golden puree transform into something so velvety I nearly convinced myself it was dessert. Now it's become one of those recipes I make without thinking, the kind that tastes like comfort but feels fancy enough to serve to people who matter.
I made this soup for my partner one evening when he'd had one of those days where everything felt heavy, and I wanted something that would just feel like a hug in a bowl. He took one spoonful and went quiet for a second, which is how I know it landed right. Since then, it's become the thing I reach for when I want to feed someone properly, without any fuss or pretense.
Ingredients
- Parsnips (800 g, cut into 2 cm chunks): These are the star, and roasting them first coaxes out their deep, nutty sweetness that you simply cannot get by boiling alone.
- Onion (1 medium, diced): The aromatics build a savory foundation, so don't skip this even though it disappears into the blend.
- Garlic (2 cloves, minced): A small amount adds depth without overpowering the gentle parsnip flavor.
- Potato (1 medium, peeled and diced): This creates the creamy texture without needing excess cream, which was a game-changer for me.
- Celery (1 stalk, sliced): Often overlooked, but it adds a subtle brightness that keeps the soup from tasting one-dimensional.
- Olive oil (2 tbsp total): Use good oil here since it's not competing with other bold flavors, and it actually matters.
- Vegetable stock (1 L): Fresh or homemade stock makes a noticeable difference, but a quality store-bought option works beautifully too.
- Sea salt and black pepper: Taste as you go, especially before adding the cream, since seasoning changes once the dairy goes in.
- Double cream or crème fraîche (100 ml, optional): This finishes the soup with richness, but honestly, you can skip it or use plant-based cream and lose nothing.
- Fresh herbs (parsley, chives, dill, tarragon): These aren't just garnish, they're essential, adding color and a fresh counterpoint to the deep sweetness of the roasted parsnips.
Instructions
- Get the oven ready:
- Heat your oven to 200°C (400°F) and give it a few minutes to reach temperature while you prep.
- Roast the parsnips:
- Toss your parsnip chunks with 1 tablespoon of olive oil and a pinch of salt on a baking tray, spreading them in a single layer so they have room to caramelize. Roast for 25 to 30 minutes, turning them halfway through, until the edges are golden and they feel tender when you poke one with a fork—this is where all the magic happens.
- Start the aromatics:
- While the parsnips roast, heat the remaining tablespoon of olive oil in a large saucepan over medium heat and add your diced onion, minced garlic, sliced celery, and diced potato. Let them soften gently for 5 to 7 minutes, stirring occasionally, until they're tender and starting to release their sweetness but not browning.
- Combine and simmer:
- Once the parsnips are golden and tender, add them to the saucepan and pour in the vegetable stock. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes until all the vegetables are completely soft and falling apart when you stir them.
- Blend until smooth:
- Remove the pot from heat and use a stick blender to puree the soup directly in the pan, working in sections if needed, until you reach that silky, almost cloud-like consistency. If you prefer using a countertop blender, work in careful batches and return the blended soup to the pot.
- Finish with cream and seasoning:
- Stir in the cream or crème fraîche gently, then taste and adjust the salt and pepper to your preference—you may find you need less than you expect. Reheat gently if the soup has cooled, but don't let it boil once the cream is in.
- Serve with herbs:
- Ladle the soup into bowls and finish each one with a generous handful of fresh herbs—the bright green flakes against the pale gold soup are part of the whole experience.
Pin It What I love most about this soup is how it seems to ask very little of you but delivers something that feels indulgent. There's no stress, no complicated technique, just honest ingredients coming together to make something warm and generous.
The Secret of Roasting First
The difference between a good parsnip soup and an unforgettable one lives entirely in that roasting step. When you roast parsnips, their natural sugars concentrate and caramelize slightly, which develops a depth that boiling alone simply cannot achieve. I learned this the hard way by making a batch where I skipped roasting out of laziness, and the soup was perfectly pleasant but utterly forgettable. Now I never skip it.
Texture and Blending
The potato does something quietly brilliant here—it breaks down completely and becomes part of the creaminess without you needing a cup of heavy cream to achieve that velvety mouthfeel. I've found that a stick blender gives you more control over the final texture than a countertop version, and you can stop blending whenever you feel like you've got the right consistency. Some days I want it completely smooth like silk, other days I like a few tiny flecks that remind you what you're actually eating.
Herbs, Variations, and Final Touches
The herbs are where you get to make this soup entirely your own, and I encourage you to play around with whatever you have on hand. Parsley is the workhorse that works with everything, but fresh dill brings an unexpected brightness, tarragon adds an almost anise-like elegance, and chives finish it with a whisper of something savory and green. A squeeze of lemon juice just before serving lifts the whole thing if it feels like it needs waking up, and some crusty bread or toasted seeds on the side add a wonderful textural contrast.
- If you want to make this vegan, swap the cream for a good-quality oat cream or coconut milk, both of which blend seamlessly.
- Leftover soup keeps beautifully in the fridge for up to four days and actually tastes better the next day as flavors settle and deepen.
- A pinch of nutmeg or a tiny drizzle of truffle oil can push this into special-occasion territory if you're feeling fancy.
Pin It This soup has become the thing I make when I want to feel grounded, when I'm feeding someone I care about, or when the weather turns cold and the world feels like it needs a little more kindness. It asks very little and gives back so much more than it seems to promise.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavors actually develop and improve overnight. Reheat gently over low heat, adding a splash of stock or water if needed to adjust consistency.
- → What herbs work best in this soup?
Fresh parsley and chives form the classic base, offering brightness and mild onion flavor. Dill adds lovely anise notes that pair wonderfully with parsnips, while tarragon brings subtle sweetness. Choose one or mix all four according to your taste preference.
- → Why roast the parsnips first?
Roasting caramelizes the natural sugars in parsnips, deepening their flavor and creating sweet, nutty notes you can't achieve through boiling alone. This extra step transforms the soup from ordinary to exceptional.
- → Can I freeze this soup?
Absolutely. Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. If you've added cream, the texture may separate slightly when reheated—whisk briefly to restore smoothness.
- → What can I serve with this soup?
Crusty bread, warm rolls, or focaccia are perfect for dipping. For added texture, top with toasted pumpkin seeds, crushed walnuts, or homemade croutons. A light green salad with citrus vinaigrette makes a refreshing starter.