Parsnip and Herb Creamy Soup (Printable Version)

Sweet roasted parsnips blended into a velvety soup, topped with vibrant fresh herbs for a comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1.75 pounds parsnips, peeled and cut into 3/4-inch chunks
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced
05 - 1 celery stalk, sliced

→ Pantry

06 - 2 tablespoons olive oil
07 - 4 cups vegetable stock (gluten-free if needed)
08 - 1 teaspoon sea salt (or to taste)
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy (optional)

10 - 1/3 cup double cream or crème fraîche (use plant-based for vegan/dairy-free)

→ Fresh Herbs

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh chives
13 - 1 tablespoon chopped fresh dill (optional)
14 - 1 tablespoon chopped fresh tarragon (optional)

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25–30 minutes, turning once, until golden and tender.
03 - Heat the remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5–7 minutes until softened but not colored.
04 - Add roasted parsnips to the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10–15 minutes, until all vegetables are very soft.
05 - Remove from heat. Blend the soup using a stick blender (or in batches with a countertop blender) until silky smooth.
06 - Stir in the cream or crème fraîche, then season with salt and pepper to taste.
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

# Expert Tips:

01 -
  • Roasting the parsnips first transforms their natural sugars into something deeply caramelized and complex
  • The herb finish at the end brightens everything up so it never feels heavy
02 -
  • Letting the roasted parsnips cool slightly before blending gives you a smoother texture and prevents hot soup explosions
  • The herbs should be added at the very end because cooking them kills that fresh brightness
03 -
  • Dont crowd your parsnips on the baking tray or they'll steam instead of roast
  • If your soup feels too thick, thin it with a little more stock rather than water
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