Parsnip and Herb Soup (Print Version)

Sweet roasted parsnips blended into velvety smoothness, finished with vibrant fresh herbs for a comforting vegetarian bowl.

# What to Use:

→ Vegetables

01 - 1.8 lbs 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 tbsp olive oil
07 - 4 1/4 cups vegetable stock
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper

→ Dairy

10 - 1/3 cup double cream or crème fraîche

→ Fresh Herbs

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh chives
13 - 1 tbsp chopped fresh dill
14 - 1 tbsp chopped fresh tarragon

# How to Prepare:

01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tbsp olive oil and pinch of salt on baking sheet. Roast 25-30 minutes, turning once, until golden and tender.
02 - Heat remaining olive oil in large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté 5-7 minutes until softened but not browned.
03 - Add roasted parsnips to pan. Pour in vegetable stock, bring to boil, then reduce heat and simmer 10-15 minutes until all vegetables are very soft.
04 - Remove from heat. Blend soup using immersion blender or in batches with countertop blender until silky smooth.
05 - Stir in cream or crème fraîche, season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls and garnish generously with fresh herbs.

# Expert Advice:

01 -
  • The roasting step transforms parsnips from merely sweet into something deeply caramelized and complex, like they have been holding this secret flavor potential all along
  • This soup freezes beautifully and has saved me more than once on nights when cooking anything from scratch feels impossible
02 -
  • Letting the roasted vegetables cool slightly before blending prevents hot soup from exploding out of a countertop blender, a lesson I learned the messy way
  • Adding a squeeze of lemon juice right at the end wakes up all the flavors and cuts through the richness of the cream
03 -
  • If your parsnips are particularly large, cut out the woody core before roasting as it can remain tough even after blending
  • Reserve a few pieces of roasted parsnip before blending to use as a garnish for beautiful presentation
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