# Components:
→ Vegetables
01 - 1.75 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 cups vegetable stock (gluten-free if needed)
08 - 1 tsp sea salt (or to taste)
09 - ½ tsp freshly ground black pepper
→ Dairy (optional)
10 - 1/3 cup double cream or crème fraîche (use plant-based for vegan/dairy-free)
→ Fresh Herbs
11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp chopped fresh chives
13 - 1 tbsp chopped fresh dill (optional)
14 - 1 tbsp chopped fresh tarragon (optional)
# Method:
01 - Preheat the oven to 400°F.
02 - 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.
03 - 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.
04 - 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.
05 - Remove from heat. Blend the soup using a stick blender (or in batches with a countertop blender) until silky smooth.
06 - Stir in the cream or crème fraîche, then season with salt and pepper to taste.
07 - Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.
