Save A creamy, comforting soup featuring sweet roasted parsnips blended until velvety smooth, with a vibrant finish of fresh herbs. This European-inspired dish transforms humble root vegetables into a sophisticated, soul-warming meal that is perfect for chilly evenings.
Save The secret to this recipe lies in the preparation of the parsnips. By roasting them until golden and tender before they ever hit the soup pot, you create a depth of flavor that boiling alone cannot achieve. When paired with a hint of garlic and a light touch of cream, the result is a silky, elegant soup that feels far more complex than its simple ingredients suggest.
Ingredients
- 800 g parsnips, peeled and cut into 2 cm chunks
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium potato, peeled and diced
- 1 celery stalk, sliced
- 2 tbsp olive oil
- 1 L vegetable stock (gluten-free if needed)
- 1 tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper
- 100 ml double cream or crème fraîche (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill (optional)
- 1 tbsp chopped fresh tarragon (optional)
Instructions
- Step 1
- Preheat the oven to 200°C (400°F). Toss parsnip chunks with 1 tbsp olive oil and a pinch of salt on a baking tray. Roast for 25–30 minutes, turning once, until golden and tender.
- Step 2
- Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add onion, garlic, celery, and potato. Sauté for 5–7 minutes until softened but not colored.
- Step 3
- Add roasted parsnips to the pan. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10–15 minutes, until all vegetables are very soft.
- Step 4
- Remove from heat. Blend the soup using a stick blender (or in batches with a countertop blender) until silky smooth.
- Step 5
- Stir in the cream or crème fraîche, then season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.
Zusatztipps für die Zubereitung
Make sure the parsnips are cut into uniform 2 cm chunks to ensure they roast evenly. For the best flavor profile, do not skip the roasting stage, as it is essential for the sweet, caramelized notes that define this soup.
Varianten und Anpassungen
To make this soup completely vegan or dairy-free, simply use a plant-based cream alternative or skip the cream entirely. You can also add a squeeze of fresh lemon juice just before serving to add a bright, acidic contrast to the earthy parsnips.
Serviervorschläge
Serve this soup with a side of warm, crusty bread or sourdough for dipping. For added texture and a nutty crunch, garnish each bowl with a handful of toasted pumpkin or sunflower seeds.
Save With its beautiful balance of sweetness and fresh herbal notes, this parsnip and herb soup is a timeless recipe that brings comfort to any table. Enjoy its velvety texture and nourishing qualities as a starter or a light main course.
Recipe FAQ Section
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in the refrigerator for up to 3 days and reheat gently. Add the fresh herbs just before serving for maximum brightness.
- → What's the purpose of roasting the parsnips first?
Roasting caramelizes the natural sugars in parsnips, creating a sweeter, more complex flavor profile than boiling alone. The golden edges add depth to the final blend.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Skip adding cream before freezing—stir it in after reheating for the best texture. Thaw overnight in the refrigerator before warming.
- → What herbs work best in this soup?
Parsley and chives provide essential freshness. Dill and tarragon add lovely aromatic notes. Feel free to use whatever fresh herbs you have on hand—thyme or rosemary also work beautifully.
- → How can I make this soup vegan?
Simply replace the dairy cream with coconut cream, cashew cream, or your favorite plant-based alternative. The velvety texture remains just as luxurious without any animal products.
- → Why add potato to the soup?
Potato acts as a natural thickener, enhancing the creamy texture without needing excessive dairy. It also balances sweetness from the parsnips with subtle earthiness.