Parsnip and Herb Soup (Print)

Creamy roasted parsnip blended with aromatic herbs for a warming bowl

# Components:

→ 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 & Fats

07 - 2 tablespoons olive oil

→ Herbs & 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 - Drizzle of olive oil or cream, optional

# Directions:

01 - Preheat oven to 400°F. Toss peeled and chunked parsnips, chopped onion, and peeled garlic cloves with olive oil, then spread evenly on a baking tray.
02 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden brown and tender to a fork.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and gluten-free vegetable stock. Bring to a rolling boil, then reduce heat and simmer for 15 minutes until potatoes are completely soft.
04 - Remove and discard the bay leaf. Using a blender or immersion blender, purée the soup until completely smooth and creamy.
05 - Return the blended soup to the saucepan, stir in milk, and gently reheat without allowing the soup to boil. Season with salt to your preference.
06 - Stir in chopped parsley, chives, and dill. Ladle into serving bowls and garnish with additional fresh herbs and a drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • It's deceptively simple yet tastes like you spent hours on it, which feels like cheating in the best way.
  • The roasting step concentrates all that earthy sweetness so the final soup needs barely any seasoning.
  • Fresh herbs stirred in at the end give it a bright, restaurant-quality finish that makes people ask for the recipe.
02 -
  • Don't skip the roasting step thinking a quick pan-sauté will do the same thing, because it won't capture that concentrated sweetness and depth the oven gives you.
  • Always blend the soup before adding milk and reheating, otherwise you risk curdling or creating a grainy texture that takes forever to smooth out again.
  • Taste your stock before using it because a metallic or overly salty stock will announce itself loudly in this delicate soup.
03 -
  • If your soup breaks or curdles when you add the milk, you can often fix it by letting it cool slightly and blending it once more before reheating very gently.
  • A tiny pinch of nutmeg stirred in after blending adds a warmth that guests will taste but never quite identify, which feels like a magic trick.
  • Make this soup a day ahead if you can, as the flavors deepen and meld overnight in the refrigerator.
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