Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup with fresh herbs and velvety texture.

# Ingredient List:

→ 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 1/4 cups vegetable stock
08 - 1 teaspoon sea salt
09 - 1/2 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 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 an immersion blender until silky smooth, or blend in batches using a countertop blender.
06 - Stir in the cream or plant-based alternative, 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 -
  • It comes together in under an hour and tastes like you spent all day on it, which is the best kind of kitchen magic.
  • The roasting step concentrates the parsnips' natural sweetness, so you barely need any salt to make it sing.
  • It's naturally vegetarian and gluten-free, and adapts instantly to whatever dietary needs your table has.
02 -
  • Roasting the parsnips is non-negotiable if you want that deep, almost caramel-like sweetness; boiling them gives you a flat, watery flavor that isn't worth your time.
  • Don't over-blend if you like a touch of texture, or blend until it's absolutely silk-smooth if that's your preference—there's no wrong answer here.
  • Season before adding the cream, then taste again after, because dairy mutes flavors in surprising ways.
03 -
  • Taste the soup at every stage and adjust seasoning as you go, because it's easier to add than to fix, and salt brings out the parsnip's natural sweetness in the most elegant way.
  • Make extra and freeze it in portions, then you'll have a warm, homemade soup ready whenever you need comfort food or want to look like you spent hours cooking when you didn't.
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