# What You'll Need:
→ Vegetables
01 - 1.76 lb 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 - 4.2 cups vegetable stock, gluten-free certified
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
→ Dairy
10 - 3.4 fluid ounces heavy cream or crème fraîche, or plant-based alternative
→ Fresh Herbs
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh chives, chopped
13 - 1 tablespoon fresh dill, chopped (optional)
14 - 1 tablespoon fresh tarragon, chopped (optional)
# How To Make It:
01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes, stirring once, until golden brown and tender.
02 - While parsnips roast, heat remaining olive oil in a large saucepan over medium heat. Add diced onion, minced garlic, celery, and potato. Sauté for 5-7 minutes until softened, without browning.
03 - Add roasted parsnips to the pan. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10-15 minutes until all vegetables are very tender.
04 - Remove from heat. Using an immersion blender, puree soup until silky smooth. Alternatively, blend in batches using a standard blender and return to pan.
05 - Stir in heavy cream or crème fraîche. Season with salt and pepper to taste.
06 - Reheat gently if necessary. Ladle into bowls and top generously with fresh herbs.
