Save There's a particular moment in early autumn when parsnips start showing up at the market, pale and earthy, and I remember standing in the kitchen wondering what on earth to do with them beyond the usual roast dinner accompaniment. A friend mentioned she'd made a soup that tasted like sweet cream and gentle warmth, and something about that description stuck with me. That first batch taught me that roasting parsnips first transforms them into something almost honeyed, and blending them into silk changes everything about how comforting a simple soup can be.
I made this soup on a rainy Sunday and ended up serving it to my partner who was skeptical about anything vegetable-forward, and watching his expression shift from "what is this exactly?" to pure contentment was worth every minute at the stove. He went back for seconds and asked if I could make it again the next week, which for him is basically a standing ovation.
Ingredients
- Parsnips, 800 g, peeled and cut into 2 cm chunks: These are the star, and roasting them first brings out their natural sweetness instead of leaving them bland and watery.
- Medium onion, diced: Builds the foundation of flavor alongside the garlic and celery, creating a gentle aromatic base.
- Garlic cloves, 2, minced: Just enough to add depth without overpowering the delicate parsnip flavor.
- Medium potato, peeled and diced: Acts as a thickener and adds body to the soup, helping create that velvety texture without cream alone.
- Celery stalk, sliced: Adds subtle earthiness and works with the other vegetables to round out the flavor profile.
- Olive oil, 2 tbsp: Split between roasting and sautéing, it helps everything develop flavor and richness.
- Vegetable stock, 1 L: Choose a good quality stock if you can; it becomes the liquid foundation that carries all the vegetable flavors.
- Sea salt and freshly ground black pepper: Season at the end once you've blended everything, as flavors concentrate and intensify during cooking.
- Double cream or crème fraîche, 100 ml (optional): Adds a luxurious finish, but plant-based alternatives work beautifully if you're avoiding dairy.
- Fresh parsley, chives, dill, and tarragon: The herbs are not just garnish; they're the final voice that makes this soup sing with brightness and life.
Instructions
- Prepare and roast the parsnips:
- Preheat your oven to 200°C (400°F) and toss your parsnip chunks with half the olive oil and a pinch of salt on a baking tray. Let them roast for 25 to 30 minutes, turning them over halfway through, until they're golden at the edges and tender all the way through when you poke them with a knife.
- Build the aromatic base:
- While the parsnips are working away in the oven, heat the remaining olive oil in a large saucepan over medium heat and add your diced onion, minced garlic, sliced celery, and diced potato. Let these soften together for 5 to 7 minutes, stirring occasionally, until they're tender but not browned.
- Combine and simmer:
- Once the roasted parsnips emerge golden from the oven, add them to the saucepan with all the other vegetables, then pour in your vegetable stock. Bring everything to a boil, then lower the heat and let it simmer gently for 10 to 15 minutes until every vegetable is completely soft and easily breaks apart with a spoon.
- Blend until silky:
- Remove the pan from heat and use a stick blender to puree the soup directly in the pan, working until it's completely smooth and velvety. If you prefer using a countertop blender, work in batches and be careful with the heat, transferring the blended portions to a clean bowl.
- Finish with cream and herbs:
- Stir in your cream or crème fraîche and taste carefully, adjusting the salt and pepper until it feels exactly right on your tongue. Reheat gently if needed, then ladle into bowls and top with a generous handful of fresh herbs.
Save There's something almost meditative about watching a pot of roasted vegetables transform into something creamy and unified through blending, like you're creating comfort in real time. That moment when you taste it and realize you've made something genuinely good from simple ingredients never gets old.
The Magic of Roasting First
I learned the hard way that you can't skip the roasting and just simmer parsnips raw in stock; they end up tasting pale and one-dimensional. Roasting them first, even for those 25 to 30 minutes, completely changes their character by concentrating their natural sweetness and adding a subtle depth that makes the entire soup feel more sophisticated and less like something you're forcing yourself to eat for health reasons.
Making It Your Own
The herb situation is genuinely flexible, and I've made this soup with just parsley when I didn't have anything else, and with a wild combination of whatever fresh herbs I had hanging about the kitchen. Some people add a squeeze of lemon juice for brightness, others stir in a pinch of ground nutmeg or even a whisper of thyme, and there's no wrong answer as long as you're tasting as you go and letting your instincts guide you.
Serving and Storage
This soup is wonderful served hot with crusty bread for soaking up every last bit, and equally lovely chilled on a warm day, though the herbs are best scattered on just before eating rather than stirred in beforehand. It keeps well in the refrigerator for four or five days, and freezes beautifully if you leave out the cream and stir that in fresh when you're reheating and serving it.
- If you're planning to freeze it, skip the cream altogether and add it back in after reheating for the best texture.
- A scatter of toasted seeds or crispy bread croutons on top adds a wonderful contrast to the silky soup.
- Taste and adjust your seasoning each time you reheat it, as flavors can shift slightly in the fridge or freezer.
Save This is the kind of soup that reminds you why cooking for yourself matters, turning a handful of humble vegetables into something that tastes like it came from a proper restaurant kitchen. Once you make it, you'll find yourself reaching for it again and again, especially when the weather turns cool and you want something that feels both nourishing and indulgent.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavors often develop and improve overnight. Reheat gently over low heat, adding a splash of water or stock if it has thickened too much.
- → Is it suitable for freezing?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly. If you've added cream, the texture may separate slightly when reheating—just whisk it well or give it a quick blend.
- → What herbs work best in this soup?
Parsley and chives provide classic flavor, while dill and tarragon add lovely aromatic notes. Fresh herbs are ideal, but you can use dried herbs in a pinch—add them during cooking rather than at the end.
- → Can I skip the roasting step?
You can sauté all the vegetables together, but roasting the parsnips first deepens their natural sweetness and adds caramelized notes that make the soup more complex. It's worth the extra time.
- → How do I make it vegan?
Simply use plant-based cream or coconut milk instead of dairy cream. The rest of the ingredients are naturally vegan. Check your vegetable stock is vegan-friendly too.