Save The kitchen filled with this incredible earthy sweetness when I first roasted parsnips for soup. I had been making vegetable soups for years, but something about roasting the roots first completely transformed everything. Now it is the only way I will make parsnip soup. That caramelized depth you get from the oven turns an ordinary bowl into something you want to curl up with on a rainy Tuesday.
I served this to my sister last winter when she was feeling under the weather. She took one sip and actually stopped talking for a full minute. Watching someone rediscover parsnips through something this comforting was pretty much the best feeling. Now she asks for it every time the temperature drops below ten degrees.
Ingredients
- 800 g parsnips: Peel them well because the skin can be tough and bitter, cutting into 2 cm chunks helps them roast evenly
- 1 medium onion: Yellow onions work beautifully here, they become sweet and mellow as they cook down
- 2 garlic cloves: Minced fresh, they will mellow out during the simmer so do not be shy with them
- 1 medium potato: This is the secret to that velvety texture without needing tons of cream
- 1 celery stalk: Sliced thin, it adds this subtle background note that makes everything taste more complete
- 2 tbsp olive oil: One tablespoon for roasting the parsnips, one for sautéing the aromatics
- 1 L vegetable stock: Good quality stock matters here since it is the main liquid, use gluten-free if needed
- 1 tsp sea salt: Start with this and adjust at the end, parsnips can handle a good amount of seasoning
- ½ tsp freshly ground black pepper: Freshly ground makes such a difference in a simple soup like this
- 100 ml double cream: Completely optional but adds such a lovely richness, plant-based works too
- 2 tbsp chopped fresh parsley: Adds this fresh green note that cuts through all that roasted sweetness
- 1 tbsp chopped fresh chives: Their mild onion flavor bridges the gap between the herbs and the soup base
- 1 tbsp chopped fresh dill: Optional but I love how it plays with the natural sweetness of parsnips
- 1 tbsp chopped fresh tarragon: Also optional but if you have never tried tarragon with parsnips you are in for a treat
Instructions
- Roast the parsnips:
- Preheat your oven to 200°C and toss those parsnip chunks with 1 tbsp olive oil and a pinch of salt on a baking tray. Roast for 25 to 30 minutes, turning them once halfway through, until they are golden and tender. The house will start smelling amazing right about now.
- Build the flavor base:
- While the parsnips roast, heat the remaining olive oil in a large saucepan over medium heat. Add the onion, garlic, celery, and potato. Sauté for 5 to 7 minutes until softened but do not let them brown, you want them translucent and fragrant.
- Combine and simmer:
- Add those gorgeous roasted parsnips to the pan and pour in the vegetable stock. Bring everything to a boil then reduce heat and simmer for 10 to 15 minutes. The vegetables should be very soft, almost falling apart when you press them with a spoon.
- Blend until silky:
- Remove from heat and blend using a stick blender right in the pan, or work in batches with a countertop blender. Keep going until it is completely smooth. Take your time here, silky texture is what makes this soup feel special.
- Finish with cream and herbs:
- Stir in the cream or crème fraîche, then season with salt and pepper to taste. Reheat gently if needed. Ladle into bowls and finish with a generous sprinkle of all those fresh herbs.
Save This recipe became my go-to during that endless winter when everyone seemed to be getting sick. There is something about the combination of roasted sweetness and fresh herbs that feels restorative. Now whenever a friend mentions they are under the weather, I find myself automatically reaching for parsnips.
Make It Your Own
Sometimes I add a pinch of smoked paprika to the roasting parsnips for a subtle smoky depth. Other times I throw in a small apple with the roasting vegetables for extra sweetness. The herbs are completely flexible too. Fresh basil in summer, thyme in autumn, whatever feels right.
Serving Suggestions
Crusty bread is basically mandatory here. I love a sourdough that has been toasted with olive oil. A handful of toasted pumpkin or sunflower seeds sprinkled on top adds this lovely crunch. If you want something more substantial, a simple grilled cheese sandwich on the side turns this into a proper meal.
Storage and Make-Ahead Tips
This soup actually tastes better the next day as the flavors have time to meld together. It keeps beautifully in the refrigerator for up to four days. Freezing works too, though I would leave out the cream if you plan to freeze it and add that when you reheat. Just thaw overnight and warm gently on the stove.
- Add the fresh herbs right before serving so they stay bright and vibrant
- If the soup looks separated after refrigerating, just whisk it while reheating
- A squeeze of lemon juice right at the end wakes everything up beautifully
Save There is something deeply satisfying about transforming these humble root vegetables into something this elegant and comforting. Hope it brings as much warmth to your kitchen as it has to mine.
Questions & Answers
- → Why roast parsnips before blending?
Roasting parsnips at high heat caramelizes their natural sugars, creating deeper sweetness and richer flavor than boiling alone. The golden edges add subtle nutty notes to the finished soup.
- → Can I make this dairy-free?
Absolutely. Simply omit the cream or replace it with coconut cream, cashew cream, or your preferred plant-based alternative. The soup remains deliciously smooth without dairy.
- → Which herbs work best?
Fresh parsley and chives provide classic brightness. Dill adds anise-like notes that complement parsnips beautifully, while tarragon offers subtle licorice undertones. Use what you enjoy or have on hand.
- → How long will this keep?
Store cooled soup in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of water or stock if it has thickened. The flavors often improve after resting overnight.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently. For best results, add fresh herbs after reheating.
- → What adds extra depth?
A squeeze of lemon juice brightens the earthy parsnip flavor. You can also add a splash of white wine during sautéing, or incorporate a teaspoon of curry powder or smoked paprika for warming spice notes.