Creamy Roasted Parsnip and Herb Soup

Savor the rustic charm of British cuisine with this creamy, comforting Parsnip and Herb Soup. This dish elevates humble root vegetables into a velvety masterpiece, combining the earthy sweetness of roasted parsnips with a vibrant trio of fresh herbs. It is an ideal choice for a warming starter or a light, nutritious lunch during the cooler months.

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The secret to this soup's complex profile lies in the initial caramelization of the vegetables. By roasting the parsnips, onion, and garlic together, you create a rich base that perfectly balances the aromatic notes of fresh parsley, chives, and dill added just before serving.

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

When blending the soup, ensure the bay leaf is removed to maintain a perfectly smooth texture. If the consistency is too thick after adding the milk, simply stir in a little more vegetable stock until it reaches your desired creaminess. Always verify ingredient labels for hidden allergens in the vegetable stock.

Varianten und Anpassungen

For a vegan-friendly version, swap the whole milk for an unsweetened plant-based alternative and omit the cream garnish. For an extra touch of seasonal warmth, try adding a small pinch of ground nutmeg during the reheating stage.

Serviervorschläge

This soup is best enjoyed alongside thick slices of crusty bread or a light seasonal salad. To complete the experience, pair it with a chilled glass of Sauvignon Blanc or a dry artisanal cider to complement the earthy parsnip flavors.

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Easy to prepare yet sophisticated in flavor, this Parsnip and Herb Soup is sure to become a staple in your autumn and winter repertoire. With approximately 210 calories per serving, it’s a healthy and elegant way to embrace the season’s best produce.

Recipe FAQ

→ Can I make this soup dairy-free?

Yes, simply substitute the whole milk with unsweetened plant-based milk such as oat, almond, or cashew milk for a completely dairy-free version.

→ Why roast the parsnips instead of boiling them?

Roasting caramelizes the natural sugars in parsnips, creating deeper, sweeter flavors and adding complexity to the finished soup.

→ Can I prepare this soup in advance?

Absolutely. Make the soup up to 3 days ahead and refrigerate. Add the fresh herbs just before serving to preserve their bright flavor and color.

→ What can I substitute for parsnips?

Carrots or celeriac work well as alternatives, though they will create a slightly different flavor profile. Adjust seasoning accordingly.

→ How can I make the soup thicker or thinner?

For a thicker consistency, add less stock or an extra potato. To thin, gradually stir in more vegetable stock or milk until you reach your desired texture.

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

Parsley and chives are the essential pair. Dill adds a lovely anise note but is optional. You could also try fresh tarragon or a small amount of mint.