Parsnip and Herb Soup

Indulge in a bowl of pure comfort with this Parsnip and Herb Soup. This recipe transforms humble root vegetables into a velvety smooth masterpiece, combining the natural sweetness of roasted parsnips with the vibrant, fresh notes of parsley, chives, and aromatic herbs. It is a sophisticated yet easy-to-make dish that is perfect for any cozy evening.

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By blending roasted parsnips with a savory base of onion, garlic, and celery, you create a soup that is incredibly creamy even before the optional addition of double cream. The finish of fresh herbs ensures every spoonful is bright and balanced, elevating this European-style soup into something truly special.

Ingredients

• 800 g parsnips, peeled and cut into 2 cm chunks
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 1 celery stalk, sliced
• 2 tbsp olive oil
• 1 L vegetable stock (gluten-free if needed)
• 1 tsp sea salt (or to taste)
• ½ tsp freshly ground black pepper
• 100 ml double cream or crème fraîche (use plant-based for vegan/dairy-free)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill (optional)
• 1 tbsp chopped fresh tarragon (optional)

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Toss parsnip chunks with 1 tbsp olive oil and a pinch of salt on a baking tray. Roast for 25–30 minutes, turning once, until golden and tender.

Step 3

Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5–7 minutes until softened but not colored.

Step 4

Add roasted parsnips to the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10–15 minutes, until all vegetables are very soft.

Step 5

Remove from heat. Blend the soup using a stick blender (or in batches with a countertop blender) until silky smooth.

Step 6

Stir in the cream or crème fraîche, then season with salt and pepper to taste.

Step 7

Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

Zusatztipps für die Zubereitung

For the best results, ensure the parsnips are roasted until golden to fully develop their flavor. If you find the soup too thick after blending, you can thin it with a little extra vegetable stock until it reaches your desired consistency.

Varianten und Anpassungen

To make this soup entirely vegan or dairy-free, simply use plant-based cream alternatives. You can also vary the fresh herbs according to your personal preference; while parsley and chives are core, dill and tarragon add wonderful complexity.

Serviervorschläge

Serve this velvety soup with warm crusty bread for dipping or top it with toasted seeds for a bit of extra texture. A small squeeze of lemon juice just before serving can also help brighten the earthy notes of the parsnips.

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Whether enjoyed as a light lunch or a comforting starter, this Parsnip and Herb Soup is a celebration of simple, wholesome ingredients. Its smooth texture and aromatic finish make it a recurring favorite in any kitchen.

Recipe FAQs

→ Why roast the parsnips first?

Roasting caramelizes the natural sugars in parsnips, adding depth and sweetness that you wouldn't achieve through boiling alone. This extra step creates a more complex, richly flavored finished bowl.

→ Can I make this dairy-free?

Absolutely. Simply omit the cream or substitute with coconut milk, cashew cream, or your preferred plant-based alternative. The soup remains satisfyingly creamy without dairy.

→ Which herbs work best?

Parsley and chives provide the most reliable flavor combination, though dill and tarragon add lovely aromatic notes. Feel free to experiment based on what you have available or personal preference.

→ How long will this keep?

This stores beautifully in the refrigerator for 3-4 days. The flavors actually develop and meld overnight. Reheat gently over low heat, adding a splash of stock or water if needed to adjust consistency.

→ Can I freeze this?

Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator then reheat gently. If you've added cream, the texture may separate slightly but will emulsify again when reheated with a brisk whisk.

→ What should I serve with this?

Crusty bread, toasted pumpkin seeds, or a simple green salad complement the creamy texture perfectly. The mild sweetness also pairs beautifully with sharp cheeses or cured meats on the side.