Creamy Roasted Parsnip and Herb Soup (Printable)

Roasted parsnips blended smooth with fresh parsley, chives, and dill. A warming British classic in 55 minutes.

# What You Need:

→ Vegetables

01 - 1.75 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 cups vegetable stock, gluten-free
06 - 3/4 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
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

→ Garnish

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

# Step-by-Step:

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 Suggestions:

01 -
  • Roasting for Flavor: Roasting the parsnips first unlocks a natural sweetness and depth that boiling alone cannot achieve.
  • Velvety Texture: The addition of a single potato ensures a thick, creamy consistency without the need for heavy cream.
  • Dietary Friendly: Naturally vegetarian and easily adaptable for vegan or gluten-free diets.
02 -
  • Herb Freshness: Add the fresh parsley, chives, and dill at the very end to preserve their vibrant color and delicate oils.
  • Roasting Check: Ensure the vegetables are golden but not charred, as overly burnt edges can introduce a bitter taste to the soup.
  • Blender Safety: If using a standard upright blender, blend in small batches and leave the lid slightly ajar to allow steam to escape.
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