Save The first time I made this soup was on a particularly gray November afternoon when the supermarket had parsnips on sale and I needed something that felt like a warm hug in a bowl. My roommate walked in mid-roasting and actually asked what smelled so incredible, which is saying something for a vegetable she normally associated with boring Sunday roasts at her grandmothers house.
Last winter I made a huge batch for a friend recovering from surgery, and she texted me three days later asking if I had any more hidden away because it was the only thing that actually tasted good to her. There is something about that combination of roasted sweetness and fresh herb brightness that makes people feel genuinely cared for.
Ingredients
- 800 g parsnips: Roasting these first is absolutely non negotiable, it creates that deep almost caramelized flavor that boiling alone could never achieve
- 1 medium onion: Yellow onions work beautifully here, adding a subtle sweetness that bridges the gap between the earthy parsnips and bright herbs
- 2 garlic cloves: Add these to the pan after the onion has softened slightly so they do not burn and turn bitter
- 1 medium potato: The secret to achieving that restaurant quality velvety texture without using excessive cream
- 1 celery stalk: Adds a gentle aromatic backbone that keeps the soup from tasting one dimensionally sweet
- 2 tbsp olive oil: One tablespoon for roasting, one for sautéing the base vegetables
- 1 L vegetable stock: Use a good quality stock you enjoy drinking on its own because it becomes the foundation of the entire soup
- 1 tsp sea salt: Start with this amount and adjust at the end, remembering that roasted vegetables sometimes need less salt than you expect
- ½ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in the final depth of flavor
- 100 ml double cream or crème fraîche: Optional but creates that luxurious mouthfeel that makes this feel like something you would order at a nice restaurant
- 2 tbsp chopped fresh parsley: Add this at the very end to maintain its bright color and fresh flavor
- 1 tbsp chopped fresh chives: Their mild onion flavor plays perfectly with the parsnips natural sweetness
- 1 tbsp chopped fresh dill: If you have never tried dill with parsnips you are in for a surprising and delightful combination
- 1 tbsp chopped fresh tarragon: Use sparingly as its anise flavor is potent, but it adds this sophisticated layer that keeps people guessing
Instructions
- Roast the parsnips:
- Preheat your oven to 200°C, toss the parsnip chunks with one tablespoon of olive oil and a pinch of salt on a baking tray, then roast for 25 to 30 minutes, turning them once halfway through, until they are golden brown and tender enough to pierce easily with a fork.
- Sauté the base vegetables:
- While the parsnips roast, heat the remaining olive oil in a large saucepan over medium heat, add the onion, garlic, celery, and potato, and cook for 5 to 7 minutes until softened and fragrant but not browned.
- Combine and simmer:
- Add the roasted parsnips to the saucepan, pour in the vegetable stock, bring everything to a gentle boil, then reduce the heat and let it simmer for 10 to 15 minutes until all the vegetables are completely soft.
- Blend until smooth:
- Remove the pan from the heat and use a stick blender to purée the soup until it is completely silky, taking care with hot soup, or blend in batches in a countertop blender with the center cap removed and a towel over the opening to allow steam to escape.
- Add cream and season:
- Stir in the cream or crème fraîche if using, then taste and adjust the seasoning with more salt and pepper as needed, keeping in mind that the flavors will intensify slightly as it sits.
- Finish and serve:
- Reheat the soup gently if it has cooled too much, ladle into warmed bowls, and scatter the chopped fresh herbs generously over the top right before serving so they stay bright and vibrant.
Save This soup has become my go to dinner party starter because it can be made completely ahead of time and actually tastes better the next day when the flavors have had time to really get to know each other. I once served it to a self proclaimed parsnip hater who went back for seconds and asked for the recipe before leaving.
Making It Your Own
Sometimes I add a pinch of cumin or smoked paprika to the parsnips before roasting for a completely different flavor profile that still feels true to the dish. The beauty of this recipe is how well it adapts to whatever you are craving while remaining reliably delicious.
Texture Secrets
The potato is not just filler, it contains natural starches that help create that luxurious velvety texture without needing to add excessive cream or butter. I have tried making this soup without the potato and while still tasty, it never quite achieves that same restaurant quality silkiness.
Serving Suggestions
A slice of crusty sourdough bread toasted with olive oil and garlic is the perfect companion for soaking up every last drop. This soup also pairs beautifully with a simple green salad dressed with a sharp vinaigrette to cut through the creaminess.
- Try topping with toasted pumpkin seeds or crushed walnuts for added texture
- A drizzle of good quality olive oil just before serving adds lovely fruity notes
- Freshly ground black pepper on top creates these little bursts of heat that contrast beautifully with the sweet parsnips
Save There is something deeply satisfying about taking these humble root vegetables and transforming them into something so elegant and comforting. This soup has become a staple in my kitchen through every season.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after resting in the refrigerator for 1-2 days as flavors meld together. Store in an airtight container and reheat gently, adding a splash of stock if needed to thin.
- → What's the purpose of roasting parsnips first?
Roasting concentrates natural sugars and creates caramelized edges that add depth. This step transforms the parsnips' flavor from simply earthy to subtly sweet and complex.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat gently while stirring. Add cream after reheating.
- → Which herbs work best in this soup?
Parsley and chives provide classic brightness. Dill adds anise notes that complement parsnips beautifully. Tarragon offers delicate licorice flavor. Mix and match based on preference or availability.
- → How do I achieve the smoothest texture?
Ensure vegetables are completely soft before blending—overcooking by a few minutes helps. Use a high-powered blender, working in batches if needed. For ultimate silkiness, pass through a fine-mesh sieve.
- → Can I use other root vegetables?
Certainly. Replace some parsnips with carrots for sweetness, or add celeriac for extra depth. Keep the potato component for body, and adjust roasting times based on vegetable density.