Parsnip and Herb Soup (Printable Version)

Creamy roasted parsnip soup with fresh herbs. A comforting British classic ready in under an hour.

# What You'll Need:

→ 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 - 4.23 cups vegetable stock, gluten-free
06 - 0.85 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, 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 Prepare:

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 -
  • The roasting caramelizes the parsnips into something almost buttery, making the soup feel indulgent without being heavy.
  • It's genuinely quick—less than an hour from oven to bowl, perfect for when you want something homemade but don't have all evening.
  • Fresh herbs stirred in at the end keep everything bright and alive instead of tasting like warmed-up leftovers.
02 -
  • Don't skip the roasting stage—it's the difference between pleasant vegetable soup and genuinely special soup with depth and character.
  • Add the fresh herbs at the very end; if you cook them, they'll turn dark and lose that bright flavor that makes this soup sing.
03 -
  • If your blender is struggling with the hot soup, let it cool slightly first or work in smaller batches to avoid steam building up dangerously.
  • Use an immersion blender if you have one—it's safer for hot soup and creates an equally silky texture without the fuss of transferring batches.
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