Creamy Parsnip and Herb Soup

When the air turns crisp, there is nothing quite as inviting as a steaming bowl of homemade soup. This Parsnip and Herb Soup is the ultimate comfort food, transforming humble root vegetables into a sophisticated, velvety dish. By roasting the parsnips first, we unlock a natural sweetness that pairs beautifully with a bouquet of fresh, aromatic herbs.

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This European-inspired soup is perfect as a starter for a dinner party or a healthy, satisfying lunch. With a preparation time of just 15 minutes, it is surprisingly easy to achieve a gourmet result that tastes like it spent hours on the stove.

Ingredients

• Vegetables: 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).
• Pantry: 2 tbsp olive oil, 1 L vegetable stock (gluten-free if needed), 1 tsp sea salt, ½ tsp freshly ground black pepper.
• Dairy (optional): 100 ml double cream or crème fraîche (use plant-based for vegan/dairy-free).
• Fresh Herbs: 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).

Step 2

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 3

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 4

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 5

Remove from heat. Blend the soup using a stick blender (or in batches with a countertop blender) until silky smooth.

Step 6

Stir in the cream or crème fraîche, then season with salt and pepper to taste.

Step 7

Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of fresh herbs.

Zusatztipps für die Zubereitung

For an extra layer of brightness, try adding a small squeeze of fresh lemon juice just before serving. This helps to balance the sweetness of the roasted parsnips and makes the herbs pop.

Varianten und Anpassungen

This soup is incredibly versatile. For a dairy-free or vegan version, simply use a plant-based cream alternative or coconut milk. You can also vary the herbs based on your preference—thyme and rosemary also work wonderfully with parsnips.

Serviervorschläge

Serve this comforting bowl with a side of crusty artisan bread for dipping. For added texture, consider topping the soup with toasted sunflower seeds, pumpkin seeds, or even a few reserved roasted parsnip chips.

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Whether you are looking for a simple weekday meal or a refined dish for guests, this Parsnip and Herb Soup delivers on every front. Its smooth texture and garden-fresh aroma make it a timeless addition to your soup repertoire.

Recipe Questions & Answers

→ Can I make this soup vegan?

Absolutely. Substitute the dairy cream with coconut cream, cashew cream, or your favorite plant-based alternative. The result remains just as silky and satisfying.

→ Why roast parsnips first?

Roasting concentrates the natural sugars in parsnips, creating deeper caramelized flavors. This extra step transforms the soup from simple to spectacular with minimal effort.

→ Which herbs work best?

Fresh parsley and chives offer classic brightness. Dill adds anise-like sweetness, while tarragon provides subtle floral notes. Choose based on preference or combine several for complexity.

→ Can I freeze this soup?

Yes. Cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently while stirring. Cream may be added after reheating.

→ How do I achieve the smoothest texture?

Blend thoroughly until no fibrous pieces remain. For ultra-smooth results, pass through a fine-mesh sieve after blending. A high-speed blender works exceptionally well.

→ What can I serve alongside?

Crusty sourdough, toasted pumpkin seeds, or crispy pancetta crumbles add complementary texture. A simple green salad with citrus vinaigrette balances the richness nicely.