Parsnip Herb Velvety Soup (Printable Version)

Sweet roasted parsnips blended silky smooth with fresh herbs for comforting bowls.

# Components:

→ Vegetables

01 - 1.8 lbs 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 tbsp olive oil
07 - 4 cups vegetable stock (gluten-free if needed)
08 - 1 tsp sea salt (or to taste)
09 - 1/2 tsp 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 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh chives
13 - 1 tbsp chopped fresh dill (optional)
14 - 1 tbsp chopped fresh tarragon (optional)

# Method Steps:

01 - Preheat the oven to 400°F.
02 - Toss parsnip chunks with 1 tbsp 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 Advice:

01 -
  • The roasting step transforms parsnips from merely pleasant into something deeply sweet and complex, almost like they have been caramelized.
  • This soup comes together with minimal active cooking but tastes like you spent all day at the stove.
  • Its naturally gluten free and easily adaptable for dairy free diets without losing any of its luxurious texture.
02 -
  • Hot soup expands dramatically when blended, so either use a stick blender directly in the pot or let the soup cool slightly before blitzing in batches.
  • If your soup seems too thick after blending, add more stock a little at a time until you reach your desired consistency.
  • The herbs lose their vibrance quickly, so add them right before serving rather than stirring them into the whole pot.
03 -
  • Look for parsnips that are firm and without too many fibrous cores, as older parsnips can develop a tough woody center.
  • If you want a lighter version, skip the cream entirely and use an extra potato or blend in a handful of white beans for richness.
Return