Parsnip and Herb Soup (Printable)

Velvety roasted parsnip soup finished with fresh parsley, chives, and dill for a vibrant, comforting bowl.

# Ingredient List:

→ Vegetables

01 - 1 lb 12 oz 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 cups vegetable stock, gluten-free
06 - 3/4 cup whole milk or unsweetened plant-based milk

→ Oils & Fats

07 - 2 tablespoons olive oil

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 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 - Olive oil or cream for drizzling, optional

# Directions:

01 - Preheat oven to 400°F. Toss peeled parsnip chunks, chopped onion, and peeled garlic cloves with 2 tablespoons olive oil. Spread evenly on a baking tray.
02 - Roast in preheated oven for 25 to 30 minutes, turning halfway through, until vegetables are golden brown and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and 4 cups vegetable stock. Bring to a boil over medium-high heat.
04 - Reduce heat to low and simmer for 15 minutes until potatoes are completely soft and cooked through.
05 - Remove bay leaf from the pot. Using an immersion blender or countertop blender, puree soup until completely smooth and uniform in texture.
06 - Return blended soup to saucepan over low heat. Stir in 3/4 cup milk and gently warm through without allowing to boil. Season with salt to taste. Stir in chopped parsley, chives, and dill.
07 - Ladle soup into bowls and finish with extra fresh herbs and a light drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • The roasting step transforms parsnips from mild to genuinely sweet, creating depth you won't get any other way.
  • It's genuinely easy to make but tastes like you spent hours fussing in the kitchen.
  • The fresh herbs at the end turn it from bland to bright, and you can customize them based on what's growing or what you have on hand.
02 -
  • Don't skip the roasting step thinking you'll save time—boiling parsnips flat-out tastes different, less interesting, less like you did anything special.
  • Blend thoroughly but gently reheat after adding milk, because high heat can make milk separate and look curdled, even though it's still perfectly edible.
03 -
  • Use an immersion blender if you have one; it's safer than transferring hot soup and gives you more control over texture.
  • Save a handful of roasted parsnips before blending to stir back in at the end if you want a bit of texture rather than pure smoothness.
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