Parsnip and Herb Soup

When the weather turns cool, there is nothing quite as comforting as a steaming bowl of homemade soup. This Parsnip and Herb Soup captures the essence of British comfort food, combining the earthy sweetness of roasted root vegetables with the bright, aromatic notes of fresh parsley, chives, and dill. It is a dish that manages to be both rustic and refined, making it a perfect choice for a quiet midweek lunch or an elegant dinner party starter.

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The key to the depth of flavor in this soup lies in the initial roasting phase. By tossing the parsnips, onion, and garlic in olive oil and letting them caramelize in the oven, you create a rich base that boiling alone cannot replicate. This foundation is then simmered with potatoes and vegetable stock to achieve a velvety, satisfying texture.

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

Preheat oven to 200°C (400°F).

Step 2

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

Step 3

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.

Step 4

Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.

Step 5

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

Step 6

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

Zusatztipps für die Zubereitung

For the smoothest possible texture, ensure you blend the soup thoroughly after removing the bay leaf. If the soup appears too thick after blending, you can adjust the consistency by adding a small amount of extra vegetable stock. Be sure to chop the fresh herbs finely just before adding them to maintain their vibrant color and essential oils.

Varianten und Anpassungen

To create a vegan version of this comforting soup, simply use an unsweetened plant-based milk and omit the cream for the final garnish. For an extra layer of warmth, consider adding a pinch of ground nutmeg during the final reheating stage. This small addition complements the sweetness of the parsnips beautifully.

Serviervorschläge

Serve this soup warm with a side of crusty artisan bread or a light, crisp salad. If you are looking for the perfect drink pairing, this dish goes exceptionally well with a glass of crisp Sauvignon Blanc or a dry British cider, which balances the earthy tones of the parsnips.

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Whether enjoyed as a cozy lunch on a rainy afternoon or served as an elegant opener to a multi-course dinner, this Parsnip and Herb Soup is a testament to the beauty of simple, seasonal ingredients. With its silky consistency and fresh herbal finish, it is a recipe that you will find yourself returning to throughout the colder months.

Recipe FAQs

→ Can I make this soup vegan?

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

→ Why roast the parsnips first?

Roasting caramelizes the natural sugars in parsnips, onion, and garlic, creating a deeper, sweeter flavor that makes the soup more complex and delicious.

→ Can I freeze this soup?

Absolutely. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding fresh herbs before serving.

→ What can I substitute for parsnips?

Try carrots, celeriac, or sweet potato for a similar texture and sweetness. Cooking times may vary slightly depending on the vegetable you choose.

→ How do I make the soup extra creamy?

Blend thoroughly until silky smooth, and stir in a splash of cream or extra milk when reheating. A small knob of butter also enriches the texture beautifully.

→ What herbs work best in this soup?

Parsley, chives, and dill provide bright, fresh flavor. You can also try tarragon, chervil, or a hint of fresh mint for a different herbal profile.