Parsnip and Herb Soup (Printable)

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

# What You'll Need:

→ Vegetables

01 - 1.76 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 tablespoons olive oil
07 - 4.25 cups vegetable stock
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy

10 - 3.4 fl oz double cream or crème fraîche, or plant-based alternative

→ 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.
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25 to 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 to 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 to 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 -
  • The soup comes together in under an hour, which means you can go from zero to silky comfort without spending your whole evening in the kitchen.
  • Roasting the parsnips first adds a natural sweetness that cream alone could never achieve, making every spoonful taste intentional and thoughtful.
  • It's genuinely forgiving—you can swap herbs, skip the dairy, or add lemon depending on what you have and what you're craving that day.
02 -
  • Don't skip the roasting step—it's what separates this soup from countless forgettable ones; the caramelization creates flavor that cooking from raw simply cannot match.
  • Your blender's strength matters more than you'd think; a less powerful one might leave tiny grainy particles, so give it the time it needs or work in smaller batches.
  • Seasoning at the end is non-negotiable because the roasted vegetables and stock will taste different depending on what you use, and fixing it after serving is impossible.
03 -
  • Make extra and freeze it in individual portions—it reheats beautifully and means you have comfort waiting in your freezer on rough days.
  • Toast some seeds or bread to serve alongside; the contrast between the creamy soup and something with crunch transforms the entire eating experience.
  • A tiny drizzle of good olive oil on top just before serving adds luxury that costs almost nothing but feels indulgent.
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