Parsnip and Herb Soup

Experience the ultimate comfort of a British classic with this Parsnip and Herb Soup. This dish elevates humble root vegetables through the art of roasting, resulting in a creamy, velvety texture with a deep, earthy sweetness. Finished with a vibrant mix of fresh herbs, it serves as a warming starter or a light, nutritious lunch that perfectly captures the essence of home cooking.

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The secret to this soup's success lies in the roasting process. By cooking the vegetables until they are golden and tender before simmering, you unlock a complexity of flavor that boiling alone cannot achieve. It is a simple technique that transforms everyday ingredients into something truly special.

Ingredients

• Vegetables: 800 g parsnips (peeled and cut into chunks), 1 medium onion (chopped), 2 garlic cloves (peeled), 1 medium potato (peeled and diced)
• Liquids: 1 L vegetable stock (gluten-free if needed), 200 ml whole milk or unsweetened plant-based milk
• Oils & Fats: 2 tbsp olive oil
• Herbs & Seasonings: 1 bay leaf, 1 tsp fresh thyme leaves (or ½ tsp dried thyme), ½ tsp ground white pepper, salt to taste, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh chives, 1 tbsp chopped fresh dill (optional)
• Garnish: Extra fresh herbs, drizzle of olive oil or cream (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 200°C (400°F).

Step 2: Roast the Vegetables

Toss the parsnips, onion, and garlic with olive oil and spread them on a baking tray. Roast for 25–30 minutes, turning halfway through, until they are golden and tender.

Step 3: Simmer

Transfer the roasted vegetables to a large saucepan. Add the diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are soft.

Step 4: Blend to Smoothness

Remove the bay leaf. Using a blender or an immersion blender, blend the soup until it is completely smooth and velvety.

Step 5: Finish and Season

Return the soup to the pan, stir in the milk, and gently reheat it without allowing it to boil. Season with salt to taste.

Step 6: Serve and Garnish

Stir in the chopped parsley, chives, and dill. Ladle the soup into bowls and garnish with extra fresh herbs and a drizzle of olive oil or cream if you prefer.

Zusatztipps für die Zubereitung

To ensure the best results, use a sharp chef's knife and chopping board for even vegetable chunks. Always check your vegetable stock labels for hidden allergens or gluten. Each serving contains approximately 210 calories, 7 g of total fat, 34 g of carbohydrates, and 4 g of protein.

Varianten und Anpassungen

For a completely vegan version, substitute the whole milk with an unsweetened plant-based alternative and omit the cream garnish. For an extra touch of warmth, you can stir in a small pinch of ground nutmeg during the final reheating stage.

Serviervorschläge

This soup pairs beautifully with warm, crusty bread or a crisp, light side salad. For a beverage pairing, try a glass of crisp Sauvignon Blanc or a dry cider to complement the earthy and herbaceous notes of the dish.

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With its creamy consistency and the fresh aroma of seasonal herbs, this Parsnip and Herb Soup is a nourishing dish that brings a touch of rustic elegance to your table. Enjoy every spoonful of this comforting roasted blend.

Recipe Help & FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat gently on the stovetop. Add fresh herbs just before serving for the best flavor and color.

→ Can I freeze parsnip soup?

Absolutely. Freeze the soup before adding the milk and fresh herbs for best results. It will keep frozen for up to 3 months. Thaw overnight in the fridge, then reheat and stir in milk and herbs when ready to serve.

→ What can I substitute for parsnips?

You can use carrots, sweet potatoes, or celeriac for a similar creamy texture and slightly sweet flavor. Roasting time may vary depending on the vegetable you choose.

→ How do I make this soup vegan?

Simply replace the whole milk with unsweetened plant-based milk such as oat, almond, or soy. Skip any cream garnish or use a plant-based cream alternative instead.

→ Why roast the vegetables first?

Roasting caramelizes the natural sugars in the parsnips, onion, and garlic, creating deeper, richer flavors compared to simply boiling them. This extra step elevates the overall taste of the soup significantly.

→ Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor and color, you can use dried herbs in a pinch. Use about one-third the amount of dried herbs, and add them during cooking rather than at the end for better flavor development.