Parsnip and Herb Soup (Printable Version)

Sweet roasted parsnips blended into velvety soup with fresh herbs.

# What You 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 cups vegetable stock, gluten-free certified
08 - 1 teaspoon sea salt, or to taste
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, optional
14 - 1 tablespoon chopped fresh tarragon, optional

# How-to Steps:

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 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion, minced garlic, sliced celery, and diced potato. Sauté for 5-7 minutes until softened but not browned.
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 work in batches with a countertop blender.
06 - Stir in the cream or crème fraîche, then season with sea salt and black pepper to taste.
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Advice:

01 -
  • It comes together in under an hour and fills your kitchen with the most inviting aroma of caramelized vegetables.
  • The roasting step is a small trick that makes parsnips taste naturally sweet without any added sugar, which honestly changed my approach to vegetable cooking.
  • You can make it entirely plant-based or keep it creamy, and it tastes equally wonderful either way.
02 -
  • Don't skip the roasting step thinking you'll save time; those caramelized edges are where the magic happens and make the difference between a soup that tastes like watered-down vegetables and one that tastes truly special.
  • Blend the soup completely before adding cream, as trying to blend it afterward often creates an uneven texture, and the cream can sometimes separate if heated too aggressively after blending.
03 -
  • Use a stick blender for this soup rather than transferring hot liquid to a blender; it's safer, easier, and you'll actually use less energy getting it perfectly smooth.
  • If your soup seems too thick after blending, thin it with a splash of stock or warm water rather than adding more cream, which can make it feel heavy.
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