Parsnip and Herb Soup (Printer-friendly)

Creamy roasted parsnip soup finished with fresh parsley, chives, and dill. Comforting and naturally gluten-free.

# What You'll Need:

→ Vegetables

01 - 1.75 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 cups vegetable stock, gluten-free
06 - 3/4 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 1/2 teaspoon dried thyme
10 - 1/2 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 garnish
16 - Drizzle of olive oil or cream, optional

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper for easy cleanup.
02 - Toss parsnips, onion, and garlic with 2 tablespoons olive oil. Spread evenly on baking tray and roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden brown and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and 4 cups vegetable stock. Bring to a boil, then reduce heat and simmer gently for 15 minutes until potatoes are completely soft.
04 - Remove bay leaf from the saucepan. Using an immersion blender or standard blender, puree the soup until completely smooth with no lumps remaining.
05 - Return soup to the saucepan over low heat. Stir in 3/4 cup milk and gently reheat, stirring occasionally, without allowing the soup to boil. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into serving bowls. Top with extra fresh herbs and a light drizzle of olive oil or cream if desired.

# Expert Advice:

01 -
  • The roasting step is the secret—it gives the parsnips this caramelized depth that makes the whole soup taste like comfort in a bowl.
  • Fresh herbs stirred in at the end keep it bright and alive instead of feeling heavy, which is why it works for lunch just as well as dinner.
02 -
  • Don't blend the soup while it's still boiling hot—let it cool slightly or it'll spray everywhere, and worse, you'll lose that vibrant green from the herbs.
  • The vegetable stock is doing more work than you think, so choose one you'd actually taste on its own.
03 -
  • Make a big batch and freeze it in portions—this soup thaws beautifully and tastes like you just made it fresh.
  • If your blender struggles with hot liquid, let the soup cool for ten minutes before blending, or work in batches.
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