Creamy roasted parsnip soup with fresh parsley, chives, and dill. Warming comfort in every spoonful.
# What You'll Need:
→ Vegetables
01 - 1.76 lb 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 - 4.2 cups vegetable stock, gluten-free
06 - 0.85 cup whole milk or unsweetened plant-based milk
→ Oils and Fats
07 - 2 tablespoons olive oil
→ Herbs and Seasonings
08 - 1 bay leaf
09 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
10 - 0.5 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 - Fresh herbs for serving
16 - Olive oil or cream for drizzling, optional
# Directions:
01 - Preheat oven to 400°F. Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray.
02 - Roast for 25 to 30 minutes, turning halfway through cooking, until golden brown and tender throughout.
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 completely soft.
04 - Remove bay leaf from the pot. Using a blender or immersion blender, blend soup until completely smooth and creamy.
05 - Return soup to the pan and stir in milk. Gently reheat without allowing to boil. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with fresh herbs and a drizzle of olive oil or cream if desired.
