Parsnip and Herb Soup (Print View)

Creamy roasted parsnip soup blended with fresh herbs for a comforting British classic.

# 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 and Fats

07 - 2 tablespoons olive oil

→ Herbs and 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 finishing
16 - Drizzle of olive oil or cream, optional

# Directions:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer gently for 15 minutes until potatoes are completely soft.
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth and uniform.
05 - Return the blended soup to the saucepan, stir in the milk, and gently reheat without allowing the mixture to boil. Season with salt to taste.
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 -
  • The roasting step brings out a natural sweetness in the parsnips that makes the whole thing taste like comfort in a bowl.
  • It comes together in under an hour and feels fancy enough to serve to guests, but easy enough for a quiet lunch alone.
  • Fresh herbs stirred in at the end give it a brightness that keeps it from feeling heavy, even though it's wonderfully creamy.
02 -
  • Don't skip the roasting step thinking you can just boil the parsnips instead; boiling makes them watery and pale compared to the caramelized sweetness roasting gives you.
  • Blend the soup completely smooth before adding milk, because once the milk is in, over-blending can make the texture separate and thin instead of silky.
03 -
  • Taste the soup before you add the milk and season it properly with salt and pepper first; the milk can mute flavors, so you need the base to be quite well seasoned.
  • If your soup is too thick, don't panic; just whisk in a splash more stock or milk until you reach the consistency you like, as thickness varies depending on how much moisture the parsnips released.
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