Parsnip and Herb Soup (Print version)

Sweet roasted parsnips blended until silky smooth with fresh herbs for a comforting vegetarian 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
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper

→ Dairy

10 - 1/3 cup heavy cream or sour cream (plant-based for vegan)

→ Fresh Herbs

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

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Cook for 5 to 7 minutes until softened but not browned.
04 - Add roasted parsnips to the pan. Pour in 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 using an immersion blender or in batches with a countertop blender until silky smooth.
06 - Stir in cream or sour cream, 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 roasting step draws out natural sweetness you never knew parsnips had
  • It comes together in under an hour but tastes like it simmered all day
  • The herb finish at the end makes each bowl feel restaurant special
02 -
  • Hot soup expands wildly in blenders, so either use a stick blender or let it cool slightly before blending in batches
  • Parsnips vary in sweetness depending on when they were harvested, so taste as you go with the seasoning
  • The herbs lose their punch if cooked, so always add them right at the end for maximum impact
03 -
  • Look for parsnips that are firm and medium sized, avoiding any that feel soft or woody
  • If your parsnips are particularly large, cut out the bitter core before roasting
  • An immersion blender is your friend here, fewer dishes and more control over the texture
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