Parsnip and Herb Soup (Print Version)

Sweet roasted parsnips blended into a velvety smooth bowl, finished with vibrant fresh herbs for a comforting European classic.

# What You'll Need:

→ Vegetables

01 - 1.76 lbs 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 - 4.23 cups vegetable stock, gluten-free
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy

10 - 3.38 fluid ounces 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

# Method:

01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
02 - 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 to 7 minutes until softened but not colored.
03 - Add roasted parsnips to the saucepan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 15 minutes until all vegetables are very soft.
04 - Remove from heat. Using an immersion blender, blend the soup until silky smooth. Alternatively, blend in batches using a countertop blender.
05 - Stir in the cream or crème fraîche. Season with salt and pepper to taste. Reheat gently if needed.
06 - Ladle soup into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Advice:

01 -
  • It transforms humble parsnips into something silky and elegant that tastes like you spent hours fussing.
  • The roasting step is the secret—it brings out a natural sweetness that no amount of blending alone can achieve.
  • One pot, one blender, and you've got a vegetarian soup that's naturally gluten-free without any faking.
02 -
  • Don't skip the roasting step—boiled parsnips make a soup that tastes, well, like boiled parsnips, but roasted ones taste like something you'd order at a restaurant.
  • Blend the soup while it's still warm; cold soup is harder to blend smoothly and you'll work twice as hard for half the result.
03 -
  • Make this soup a day ahead if you can; the flavors deepen and mellow overnight, and reheating gently brings everything back to life.
  • If your soup splits or looks thin after blending, that's usually just needing more heat and a gentle stir—don't panic and add cream immediately.
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