Parsnip and Herb Soup

When the air turns crisp, there is nothing more inviting than a bowl of warm Parsnip and Herb Soup. This British-inspired classic takes humble root vegetables and transforms them into a sophisticated dish by roasting them to concentrate their natural sweetness. Finished with a vibrant blend of fresh parsley, chives, and dill, it is a comforting meal that balances earthy richness with herbal brightness.

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The process begins with the gentle roasting of parsnips, onions, and garlic. As they turn golden in the oven, the kitchen fills with a nutty aroma that serves as the foundation for the soup. Once simmered with stock and blended to a velvety consistency, the addition of fresh herbs at the final moment provides a refreshing contrast that makes every spoonful feel light and balanced.

Ingredients

• Vegetables: 800 g parsnips (peeled and cut into chunks), 1 medium onion (chopped), 2 garlic cloves (peeled), 1 medium potato (peeled and diced)
• Liquids: 1 L vegetable stock (gluten-free if needed), 200 ml whole milk or unsweetened plant-based milk
• Oils & Fats: 2 tbsp olive oil
• Herbs & Seasonings: 1 bay leaf, 1 tsp fresh thyme leaves (or ½ tsp dried thyme), ½ tsp ground white pepper, salt to taste, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh chives, 1 tbsp chopped fresh dill (optional)
• Garnish: Extra fresh herbs, drizzle of olive oil or cream (optional)

Instructions

Step 1

Preheat oven to 200°C (400°F).

Step 2

Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25–30 minutes, turning halfway, until golden and tender.

Step 3

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 soft.

Step 4

Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.

Step 5

Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.

Step 6

Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.

Zusatztipps für die Zubereitung

For an extra layer of warmth, try adding a small pinch of ground nutmeg during the simmering stage. It complements the sweetness of the parsnips beautifully. To ensure a perfectly smooth finish, always remember to remove the bay leaf before using your blender.

Varianten und Anpassungen

To make this recipe completely vegan, simply substitute the whole milk with an unsweetened plant-based alternative such as almond or oat milk, and omit the optional cream garnish.

Serviervorschläge

This soup is best enjoyed alongside a thick slice of crusty bread or a crisp, light salad. For those who enjoy a beverage pairing, a dry cider or a glass of crisp Sauvignon Blanc provides a wonderful acidic balance to the creamy parsnips.

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With its velvety texture and fragrant herbal notes, this Parsnip and Herb Soup is a celebration of simple, wholesome ingredients. Whether you are hosting a dinner party or seeking a quiet night in, it is a dish that promises comfort and satisfaction in every bowl.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply substitute the whole milk with unsweetened plant-based milk such as oat, almond, or soy milk, and skip the cream garnish or use a plant-based alternative.

→ Why roast the parsnips instead of boiling them?

Roasting caramelizes the natural sugars in the parsnips, creating a deeper, sweeter flavor and adding complexity to the soup that boiling alone cannot achieve.

→ Can I prepare this soup in advance?

Absolutely. The soup can be made up to 3 days ahead and stored in the refrigerator. Reheat gently and add the fresh herbs just before serving for the best flavor and color.

→ What can I substitute for parsnips?

Carrots or celeriac work well as substitutes, though they will change the flavor profile. You can also use a combination of root vegetables for variety.

→ How do I make the soup thicker or thinner?

For a thicker consistency, reduce the amount of stock or add an extra potato. To thin it out, simply add more stock or milk while reheating until you reach your desired texture.

→ What herbs work best if I don't have all three suggested?

Parsley and chives are the essentials. If you're missing dill, try tarragon or a small amount of fresh basil. Avoid overpowering herbs like rosemary or sage in this delicate soup.