Parsnip and Herb Soup

Experience the ultimate comfort in a bowl with this Parsnip and Herb Soup. This dish combines the natural, earthy sweetness of roasted parsnips with a velvety smooth texture, resulting in a soup that is both nourishing and sophisticated. A vibrant finish of fresh herbs elevates the flavors, making it a perfect choice for chilly days or as an elegant starter for any European-inspired meal.

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By roasting the parsnips before blending, you unlock a hidden depth of flavor that simple boiling cannot achieve. This recipe balances that sweetness with the savoriness of garlic, onion, and celery, all brought together by a high-quality vegetable stock. Whether you choose to add a touch of cream or keep it plant-based, the result is consistently silky and satisfying.

Ingredients

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

To add a touch of brightness and balance the sweetness of the parsnips, consider adding a squeeze of fresh lemon juice just before serving. Ensure all vegetables are thoroughly softened before blending to achieve the smoothest possible consistency.

Varianten und Anpassungen

For a completely vegan or dairy-free version, simply use a plant-based cream alternative such as oat or coconut cream. You can also vary the herbs according to your preference; tarragon adds a subtle anise-like note that pairs beautifully with the sweet parsnips.

Serviervorschläge

This soup is wonderful when served with a side of warm, crusty bread or topped with toasted seeds for an added crunch. A final drizzle of olive oil and an extra sprinkle of chives make for a visually stunning presentation.

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With its delightful blend of roasted sweetness and fresh aromatic herbs, this Parsnip and Herb Soup is a testament to how simple ingredients can create a truly luxurious meal. It's a versatile dish that brings warmth and flavor to any occasion, ensuring it will become a staple in your recipe collection.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after a day in the refrigerator as flavors meld. Reheat gently over low heat, adding a splash of water or stock if needed. Add the fresh herbs just before serving for maximum flavor and visual appeal.

→ What herbs work best with parsnips?

Parsley, chives, and dill form the classic trio. Tarragon adds lovely anise notes that complement parsnip's sweetness. Thyme or rosemary work well too, especially during roasting. Feel free to experiment based on what's growing in your garden or available at the market.

→ Is roasting parsnips necessary?

Roasting isn't strictly necessary but highly recommended. It caramelizes the natural sugars in parsnips, adding depth and sweetness you won't get from boiling alone. If time is short, you can simmer raw parsnips directly in the stock, though the final flavor will be slightly less complex.

→ How do I achieve the smoothest texture?

Blend thoroughly—aim for at least 2-3 minutes with a stick blender or in batches with a countertop blender. The potato helps create creaminess, but don't rush the blending process. If your soup seems too thick, add stock in small splashes until you reach desired consistency.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in airtight containers. Leave out the cream if freezing—add it when reheating. Thaw overnight in the refrigerator, then warm gently on the stove. The texture remains remarkably smooth after freezing, thanks to the potato's natural thickening properties.