Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup with fresh herbs, perfect for a warming starter or light vegetarian lunch.

# Ingredient List:

→ 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 & Fats

07 - 2 tablespoons olive oil

→ Herbs & 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 serving
16 - Olive oil or cream for drizzling, optional

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25 to 30 minutes, turning halfway through, until golden 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 soft.
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
06 - 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.

# Expert Hints:

01 -
  • Roasting the vegetables adds a deep, caramelized flavor that boiling alone cannot achieve.
  • The combination of potato and blended parsnips creates an incredibly creamy texture without needing heavy cream.
  • It is a versatile dish that works as both an elegant starter and a satisfying light lunch.
02 -
  • Always check the labels of your vegetable stock to verify it is gluten-free if you have dietary sensitivities.
  • Avoid letting the soup reach a hard boil after the milk has been added to prevent any curdling.
  • Wait until just before serving to stir in the fresh herbs to maintain their vibrant green color and punchy flavor.
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