Save to Pinterest The first time parsnips crossed my kitchen threshold, I eyed them suspiciously. They looked like anemic carrots, and I could not imagine these pale roots becoming anything delicious. But something about roasting them that afternoon, the way their natural sugars transformed into golden sweetness, completely changed my mind. Now this soup has become my cold weather secret weapon.
I served this at a dinner party last January when my friend mentioned she was feeling under the weather. She took one sip, sat back, and said this was exactly what she did not know she needed. There is something about that combination of roasted sweetness and fresh herbs that feels like being hugged from the inside out.
Ingredients
- 800 g parsnips: The star of the show, and roasting them first transforms their flavor completely
- 1 medium onion: Provides a savory base that balances the parsnips natural sweetness
- 2 garlic cloves: Mince them fresh because preminced garlic loses its punch
- 1 medium potato: This is the secret to velvety texture without adding heavy cream
- 1 celery stalk: Adds subtle depth and keeps the soup from tasting one dimensional
- 2 tbsp olive oil: One tablespoon for roasting, one for building flavor in the pot
- 1 L vegetable stock: Use a quality brand you actually enjoy drinking on its own
- 1 tsp sea salt: Parsnips need salt to let their sweetness shine through
- ½ tsp freshly ground black pepper: White pepper works too if you want invisible specks
- 100 ml double cream: Completely optional, but adds that luxurious restaurant quality finish
- 2 tbsp chopped fresh parsley: Brightens everything up and makes the bowls look gorgeous
- 1 tbsp chopped fresh chives: Their mild onion flavor plays perfectly with the parsnips
- 1 tbsp chopped fresh dill: Optional but adds this lovely anise like warmth
- 1 tbsp chopped fresh tarragon: If you have never tried tarragon, this is your chance to experience its magic
Instructions
- Roast the parsnips:
- Preheat your oven to 200°C (400°F) and toss those peeled parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Let them roast for 25 to 30 minutes, turning once halfway through, until they are golden and tender enough to yield easily to a fork.
- Build the flavor base:
- While the parsnips are doing their thing in the oven, heat the remaining olive oil in a large saucepan over medium heat. Add your onion, garlic, celery, and potato, sautéing for 5 to 7 minutes until everything has softened but not taken on any color.
- Combine and simmer:
- Add those gorgeous roasted parsnips to the pan, pour in the vegetable stock, and bring everything to a boil. Reduce the heat and let it simmer gently for 10 to 15 minutes until all the vegetables are incredibly soft.
- Blend until silky:
- Remove from heat and blend the soup using a stick blender right in the pot, or work in batches with a countertop blender if you prefer. Keep blending until it is absolutely silky smooth with no fibrous bits remaining.
- Finish and season:
- Stir in the cream or crème fraîche if you are using it, then taste and adjust the salt and pepper to your liking. Reheat gently if needed, then ladle into bowls and finish with a generous sprinkle of all those fresh herbs.
Save to Pinterest This soup has saved me on countless weeknights when I wanted something comforting but did not have hours to spend at the stove. The way the steam rises up, carrying that roasted sweetness mixed with the bright fresh herbs, makes the whole kitchen feel like a sanctuary.
Making It Your Own
I have discovered that adding a squeeze of fresh lemon juice right at the end cuts through the richness and makes all the flavors pop. Sometimes I throw in a pinch of nutmeg with the cream, which gives it this lovely warm spice note that people can never quite put their finger on.
Serving Suggestions
Crusty bread is non negotiable in my house, but toasted pumpkin seeds or a drizzle of good olive oil can add beautiful texture and make it feel like something you would order at a fancy restaurant. A light green salad with a vinaigrette on the side balances the creaminess perfectly.
Storage and Reheating
This soup actually tastes better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months if you want to get ahead.
- Reheat gently over low heat, stirring occasionally to prevent scorching at the bottom
- Add a splash of water or stock if it has thickened too much in the fridge
- Hold off on the fresh herbs until just before serving so they stay bright and vibrant
Save to Pinterest There is something profoundly satisfying about turning humble roots into something so elegant and comforting. I hope this soup finds its way into your regular rotation the way it has in mine.
Frequently Asked Questions
- → Can I make this dairy-free?
Substitute the cream with coconut milk, cashew cream, or oat cream for a plant-based version that maintains the luxurious texture.
- → Why roast the parsnips first?
Roasting concentrates the natural sugars in parsnips, creating deeper sweetness and caramelized notes that boiling alone cannot achieve.
- → What herbs work best?
Parsley and chives offer classic brightness, while dill and tarragon add an aromatic complexity that complements the earthy parsnip flavor.
- → Can I freeze this?
The soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh herbs just before serving.
- → How do I get the smoothest texture?
Blend thoroughly with a stick blender or countertop blender until completely silky. For extra refinement, pass through a fine-mesh sieve.