Pin it The first time I roasted parsnips for soup, my kitchen filled with this incredible sweet, earthy aroma that made me forget I was just making a simple weeknight dinner. There is something almost magical about how these humble vegetables transform in the heat, turning from pale and woody into golden, caramelized chunks that taste like they have been kissed by honey. Now this soup is my go-to when I need something that feels comforting but still elegant enough for company.
I served this at a small dinner party last winter, watching my friends take their first skeptical spoonfuls and then immediately ask for seconds. One of them actually said she had never liked parsnips before, but this soup completely changed her mind. That is the kind of recipe win that keeps you coming back to the kitchen.
Ingredients
- 800 g parsnips: Roasting these first is the game changer that makes this soup unforgettable
- 1 medium onion: Provides the savory foundation that balances all that sweetness
- 2 garlic cloves: Minced fresh because nothing beats that aromatic punch
- 1 medium potato: The secret weapon for achieving that velvety, luxurious texture
- 1 celery stalk: Adds a subtle background note that keeps things interesting
- 2 tbsp olive oil: Split between roasting and sautéing for layers of flavor
- 1 L vegetable stock: Use a good quality one, it makes up half the soup after all
- 1 tsp sea salt: Start here and adjust, parsnips can handle a generous hand
- ½ tsp black pepper: Freshly ground makes all the difference in the finish
- 100 ml double cream: Completely optional but oh so worth it for that silkiness
- 2 tbsp fresh parsley: Bright green freshness that wakes up the whole bowl
- 1 tbsp fresh chives: Their mild onion flavor plays so well with the earthy parsnips
- Fresh dill and tarragon: Use whichever speaks to you, or both if you are feeling adventurous
Instructions
- Roast the parsnips:
- Preheat your oven to 200°C, toss the parsnip chunks with one tablespoon of olive oil and a pinch of salt, then spread them on a baking tray and roast for 25 to 30 minutes, turning halfway through, until they are golden and tender.
- Build the flavor base:
- While the parsnips roast, heat the remaining olive oil in a large saucepan over medium heat, then add the onion, garlic, celery, and potato, sautéing for 5 to 7 minutes until softened but not browned.
- Simmer and blend:
- Add the roasted parsnips to the pan, pour in the vegetable stock, bring everything to a boil, then reduce heat and simmer for 10 to 15 minutes until all vegetables are very soft, remove from heat, and blend until silky smooth.
- Finish with finesse:
- Stir in the cream or crème fraîche, season generously with salt and pepper, reheat gently if needed, then ladle into bowls and shower with those vibrant fresh herbs.
Pin it This soup has become my comfort food of choice, the one I turn to when the weather turns grey and I need something that feels like a warm hug. There is something deeply satisfying about taking such an unassuming vegetable and turning it into something this beautiful and delicious.
Making It Your Own
I have discovered that a splash of lemon juice right before serving creates this incredible brightness that cuts through the richness. Sometimes I will toast some pumpkin or sunflower seeds and sprinkle them on top for crunch, or swap the cream for coconut milk when I want something dairy free but still luxurious.
Perfect Pairings
Crusty sourdough bread is non negotiable for me, I love dragging it through the soup to catch every drop. A simple green salad with a sharp vinaigrette balances the creaminess beautifully, and if you are feeling fancy, a glass of dry white wine makes the whole meal feel special.
Storage and Make Ahead Magic
This soup actually tastes better the next day, which makes it perfect for meal prep or making ahead for dinner parties. Store it in the fridge for up to three days or freeze it for up to three months, though I recommend adding the cream and fresh herbs when you reheat it for the best texture and flavor.
- Reheat gently over low heat to prevent separating
- Thin with a splash of water or stock if it thickens too much in the fridge
- Fresh herbs can be added straight from frozen if you freeze portions
Pin it There is something so grounding about making soup, about taking simple ingredients and time and turning them into something that nourishes both body and soul. I hope this recipe finds its way into your regular rotation too.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting overnight as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent sticking.
- → How do I achieve the smoothest texture?
Roasting parsnips until completely tender is key—they should yield easily to a fork. Blend thoroughly, preferably with a high-speed blender or stick blender for 2-3 minutes. For extra silkiness, pass through a fine-mesh sieve after blending.
- → What herbs work best in this soup?
Fresh parsley and chives provide classic flavor, while dill and tarragon add lovely aromatic notes. Feel free to experiment—thyme, rosemary, or even a hint of sage can complement the earthy sweetness of parsnips beautifully.
- → Can I freeze parsnip soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently. Note that texture may be slightly thinner after freezing.
- → What can I serve with parsnip soup?
Crusty bread or toasted sourdough makes excellent accompaniments for dipping. For added protein, top with toasted pumpkin seeds or crushed walnuts. A side salad with bitter greens like arugula balances the soup's natural sweetness perfectly.