Parsnip and Herb Soup

There's something about the way roasted parsnips transform in the oven that caught me off guard the first time I tried this soup. The kitchen filled with this warm, almost nutty sweetness that made me pause and just breathe it in. My neighbour knocked on the door asking what smelled so good, and I ended up ladling her a bowl right then and there. That's when I knew this wasn't just another soup recipe—it was something that made people stop and notice. Now whenever autumn turns a bit chilly, this is the first thing I reach for.

I made this for my sister after she mentioned feeling under the weather, and watching her face the moment that first spoonful hit was worth every minute of prep. She asked for the recipe immediately, and now it's become her go-to when she needs something that feels like a hug but tastes genuinely good. There's a quiet power in a soup that does both.

Ingredients

• Parsnips, 800 g peeled and cut into chunks: These are the star—look for firm ones without soft spots, and don't skip the roasting because that's where all the magic happens.
• Medium onion, chopped: The onion dissolves into the soup and builds that savory base without overpowering anything.
• Garlic cloves, 2 peeled: Just two is enough to whisper in the background rather than shout.
• Medium potato, peeled and diced: This creates creaminess without needing much cream, which I learned the hard way when I made it too rich once.
• Vegetable stock, 1 L: Use a good quality one or homemade if you have it—it genuinely changes the final flavour.
• Whole milk or plant-based milk, 200 ml: Stir this in gently at the end; it's meant to round out the soup, not dominate it.
• Olive oil, 2 tbsp: Use enough to coat the roasting vegetables so they caramelize properly, not steam.
• Bay leaf, 1: This quiet addition rounds out the flavour in ways you won't notice until it's missing.
• Fresh thyme leaves, 1 tsp (or ½ tsp dried): Fresh is noticeably better here if you can manage it.
• Ground white pepper, ½ tsp: White pepper gives a cleaner heat than black, though either works.
• Salt to taste: Always add this last, after everything else is cooked.
• Fresh parsley, 2 tbsp chopped: This brings brightness that makes the difference between good and memorable.
• Fresh chives, 2 tbsp chopped: A gentle onion note that adds sophistication.
• Fresh dill, 1 tbsp chopped (optional): If you have it, it's worth including—if not, the soup is still perfect.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) while you prep the vegetables. Those few minutes matter more than you'd think.

Roast until golden:

Toss your parsnips, onion, and garlic with olive oil, spread them on a baking tray, and let them roast for 25–30 minutes, turning halfway through. You're looking for edges that are turning golden and the whole thing smelling almost sweet—that's when you know they're ready.

Build the soup base:

Transfer everything to a large saucepan, add your diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring it to a boil, then ease the heat down and let it simmer for 15 minutes until the potatoes are soft enough to break with a spoon.

Make it smooth:

Fish out the bay leaf, then blend the soup until it's completely smooth using either a blender or immersion blender. This is where it transforms from chunky to silky.

Add the cream:

Return the soup to the pan, pour in your milk, and gently reheat it without letting it boil. Boiling can split the milk and make the texture grainy, which I discovered the hard way.

Finish with herbs:

Stir in your chopped parsley, chives, and dill, then taste and season with salt. Ladle into bowls and finish with an extra pinch of fresh herbs and a light drizzle of olive oil or cream if you fancy it.

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My friend brought her kids over one evening, and they actually asked for seconds of vegetable soup, which felt like winning an award. There's something about the smooth texture and the buried sweetness that makes even reluctant vegetable eaters pause and keep eating.

Why Roasting Makes All the Difference

The roasting step is where this soup separates itself from the everyday. When you roast vegetables instead of simmering them straight in the stock, the natural sugars caramelize and concentrate, creating this deep, almost honey-like undertone that you can't quite put your finger on. It's the kind of subtle depth that makes someone ask for your recipe halfway through their bowl.

Making It Your Own

Once you've made this soup a few times, you'll start noticing where you can bend things. Some people add a whisper of nutmeg or a pinch of smoked paprika—and honestly, both work beautifully. I've had versions with fresh ginger, and I've seen people finish it with crispy sage leaves. The base is so solid that it welcomes gentle experimentation.

Serving and Pairing Ideas

This soup sits perfectly somewhere between a starter and a full meal, depending on what you serve alongside it. I've ladled it into bowls with crusty sourdough bread and felt like I was eating something restaurant-quality, and I've also paired it with a simple green salad when I wanted something lighter.

• Serve it with warm bread, toasted sourdough, or those thin, crispy wafers that shatter when you bite them.
• A crisp Sauvignon Blanc or dry cider drinks beautifully with this, or stick with something warm if the evening calls for it.
• Leftover soup keeps beautifully in the fridge for three days and actually tastes better the next day once the flavours have settled.

Save

This soup has become one of those recipes I make without thinking, but never tired of. It's the kind of dish that tastes like you've spent all day cooking when really it came together in under an hour.

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, simply substitute the whole milk with unsweetened plant-based milk such as oat, almond, or soy milk. The soup will remain creamy and delicious.

→ Why roast the parsnips first?

Roasting caramelizes the natural sugars in the parsnips, creating deeper, sweeter flavors and a richer overall taste compared to simply boiling them.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing, and add the fresh herbs after reheating for the best flavor and color.

→ What can I substitute for parsnips?

Carrots, celeriac, or turnips work well as alternatives. Keep in mind that each vegetable will change the flavor profile slightly, with carrots being sweeter.

→ How do I make the soup thicker?

Add an extra potato during cooking, or reduce the amount of stock slightly. You can also blend in some cooked white beans for added creaminess and protein.

→ What herbs work best in this soup?

Parsley, chives, and dill complement the sweet parsnips beautifully. You can also try tarragon, chervil, or a touch of fresh mint for variation.