# Ingredient List:
→ Vegetables
01 - 1 lb 12 oz parsnips, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium potato, peeled and diced
→ Liquids
05 - 4 cups vegetable stock, gluten-free
06 - 3/4 cup whole milk or unsweetened plant-based milk
→ Oils & Fats
07 - 2 tablespoons olive oil
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons chopped fresh chives
14 - 1 tablespoon chopped fresh dill, optional
→ Garnish
15 - Extra fresh herbs for serving
16 - Olive oil or cream for drizzling, optional
# How-To Steps:
01 - Preheat oven to 400°F. Toss peeled and chunked parsnips, chopped onion, and peeled garlic cloves with 2 tablespoons olive oil. Spread on a baking tray.
02 - Roast for 25 to 30 minutes, stirring halfway through, until parsnips are golden brown and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are soft.
04 - Remove the bay leaf. Using a blender or immersion blender, puree the soup until completely smooth.
05 - Return the soup to the pan and stir in milk. Gently reheat without boiling. Season with salt to taste, then stir in parsley, chives, and dill if using.
06 - Ladle soup into bowls and garnish with extra fresh herbs and a drizzle of olive oil or cream if desired.
