Parsnip and Herb Soup (Printable Version)

Silky roasted parsnips blended with aromatic herbs create this nourishing, warming bowl.

# What You’ll Need:

→ Vegetables

01 - 1.76 lb parsnips, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 4.25 cups vegetable stock, gluten-free
06 - 0.85 cup whole milk or unsweetened plant-based milk

→ Oils and Fats

07 - 2 tablespoons olive oil

→ Herbs and Seasonings

08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
10 - 0.5 teaspoon ground white pepper
11 - Salt to taste
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons chopped fresh chives
14 - 1 tablespoon chopped fresh dill, optional

→ Garnish

15 - Extra fresh herbs for finishing
16 - Drizzle of olive oil or cream, optional

# Step-by-Step Guide:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are completely soft.
04 - Remove bay leaf from the pot. Using a blender or immersion blender, process the soup until completely smooth and creamy.
05 - Return blended soup to the pan, stir in milk, and gently reheat without boiling. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into serving bowls and top with extra fresh herbs and a drizzle of olive oil or cream if desired.

# Additional Tips::

01 -
  • The roasting step brings out a natural caramel sweetness in the parsnips that tastes nothing like boiling them flat.
  • Fresh herbs stirred in at the end make it feel restaurant quality without any fussy technique.
  • It comes together in under an hour and actually tastes better the next day.
02 -
  • Don't skip the roasting step thinking you can just boil everything together, because roasting is what gives parsnips their signature caramel sweetness that makes this soup different from every other vegetable soup.
  • Blend the soup fully smooth before adding milk, because trying to blend in milk sometimes creates a weird texture that no amount of whisking will fix.
03 -
  • If your soup ends up a bit thick after blending, you can loosen it with a splash more stock or milk, so don't panic if it's thicker than you expected.
  • Make sure your vegetables are actually caramelized and golden before blending, not just pale and soft, because that's what gives the soup its depth of flavour and that subtle sweetness.
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