Parsnip and Herb Soup (Printable)

Creamy roasted parsnip soup with fresh herbs for a comforting British classic ready in under an hour.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread 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 for 15 minutes until potatoes are soft.
04 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return the soup to the pan, stir in the milk, and gently reheat without boiling. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.

# Expert Tips:

01 -
  • The roasting step is where the magic happens—it unlocks a natural sweetness that makes you forget you're eating something so wholesome.
  • It's genuinely simple enough for a weeknight but elegant enough to serve when people come over and expect you to have tried.
  • One bowl somehow feels both indulgent and light, which is the rare combination that doesn't leave you sluggish.
02 -
  • Don't skip turning the vegetables halfway through roasting—I learned this the hard way with a tray of burnt edges and pale undersides.
  • Blend the soup completely smooth or it won't have that luxurious mouthfeel that makes this recipe feel special rather than just chunky vegetable water.
  • Add the milk off the heat or over the gentlest simmer, otherwise it can curdle or separate and ruin what you've worked for.
03 -
  • Make this soup on a Sunday and you'll have a reliable lunch that tastes better as it sits—the flavors actually deepen and round out after a day in the fridge.
  • If you're serving it to guests, finish with a small drizzle of really good olive oil or a tiny dollop of crème fraîche, which makes people think you fussed way more than you actually did.
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