Parsnip and Herb Soup

There's something about roasted parsnips that caught me completely off guard the first time I made them—that earthy sweetness transformed into something almost caramel-like in the oven. A friend mentioned she'd been craving soup on a grey afternoon, and instead of reaching for the usual suspects, I grabbed parsnips from the market, thinking they'd be interesting. That one bowl turned into four servings disappearing before dinner ended, and I realized I'd stumbled onto something special.

I made this for my mum when she was recovering from being under the weather, and watching her face light up as she tasted it reminded me that sometimes the simplest dishes carry the most comfort. She asked for the recipe immediately, and now it's her go-to when she wants to feel better without fussing about.

Ingredients

• 800 g parsnips, peeled and cut into chunks: The star of the show—roasting brings out their hidden sweetness, so don't skip this step or use them raw.
• 1 medium onion, chopped: This adds depth without overpowering; a regular yellow onion works perfectly here.
• 2 garlic cloves, peeled: Just enough to whisper flavor in the background, not shout.
• 1 medium potato, peeled and diced: Creates creaminess without cream, making the texture naturally silky.
• 1 L vegetable stock (gluten-free if needed): Use the good stuff—homemade or a brand you trust makes all the difference.
• 200 ml whole milk or unsweetened plant-based milk: Dairy or oat milk both work beautifully; almond can taste a touch thin if you're sensitive to that.
• 2 tbsp olive oil: Good quality olive oil enhances the roasting and adds richness when drizzled on top.
• 1 bay leaf: Removes easily and adds subtle aromatics during the simmer.
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme): Fresh is noticeably brighter, but dried won't let you down.
• ½ tsp ground white pepper: Gentler than black pepper and keeps the soup's creamy appearance pristine.
• Salt to taste: Add gradually at the end so you don't overpower the delicate flavors.
• 2 tbsp chopped fresh parsley: A traditional choice that adds color and freshness without competing with other herbs.
• 2 tbsp chopped fresh chives: Their mild onion note ties everything together in a way dried herbs simply can't.
• 1 tbsp chopped fresh dill (optional): If you have it, add it—something about dill with parsnips feels almost Scandinavian and deeply comforting.

Instructions

Preheat and prepare:

Get your oven to 200°C (400°F) while you wash and peel the parsnips. Cutting them into roughly equal chunks ensures they roast evenly without some burning while others stay pale.

Toss and roast:

Combine parsnips, onion, and garlic with olive oil on a baking tray, spreading them in a single layer so they touch the hot surface. Roast for 25–30 minutes, turning halfway through, until they're golden and a fork slides through easily—this caramelization is where the magic happens.

Build the base:

Transfer everything to a large saucepan and add the diced potato, bay leaf, thyme, white pepper, and stock. Bring it to a boil, then lower the heat and let it simmer gently for 15 minutes until the potato is falling-apart soft.

Blend until smooth:

Remove the bay leaf first so it doesn't end up in your blender. Use an immersion blender or regular blender to puree until completely silky—take your time with this, as the creamier the texture, the more luxurious the soup feels.

Finish with warmth:

Return the blended soup to the pan, pour in the milk, and gently reheat over medium heat, stirring occasionally. Don't let it boil or the milk can separate; you're just bringing it to a soft simmer.

Brighten with herbs and serve:

Stir in the parsley, chives, and dill just before serving so their flavors stay fresh and vibrant. Ladle into bowls and finish with a scatter of extra herbs and a drizzle of olive oil or cream if you're feeling indulgent.

Save

One winter evening, a neighbor brought over a loaf of sourdough right as I was ladling this soup into bowls, and suddenly we were sitting at my kitchen table like it was the most natural thing in the world. That's when I understood—this soup isn't just food, it's an invitation to slow down.

Why Roasting Changes Everything

The difference between roasting and boiling parsnips feels almost impossible once you taste both versions side by side. Roasting concentrates their sugars and creates those caramelized edges that turn ordinary soup into something a restaurant would charge money for. The Maillard reaction happening in your oven is doing all the heavy lifting on flavor, so you don't need to dump in cream or complicated seasonings to make it taste like you've fussed over it for hours.

Dairy-Free Adaptations That Actually Work

Swapping out the milk for oat or cashew cream keeps the soup creamy and kind to anyone avoiding dairy, with absolutely no sacrifice in comfort factor. I've tested plant-based milk alongside dairy, and honestly, the parsnips' natural creaminess when blended means you barely notice the difference. The soup's magic comes from the vegetables themselves, not the milk, so trust that and pour what feels right into your pot.

Serving and Storage Wisdom

This soup keeps beautifully in the fridge for up to four days, and the herbs actually taste fresher on day two somehow. Freeze it in portions without the fresh herbs, then add those just before serving so they stay bright green and alive.

• Pair with crusty bread for a simple lunch, or serve as an elegant starter before something light so it doesn't feel heavy.
• A crisp Sauvignon Blanc or dry cider alongside complements the parsnips' subtle sweetness without fighting it.
• Swirl a little extra cream or good olive oil on top if you want to elevate it for guests.

Save

This is the kind of recipe that becomes part of your rotation once you make it, reliable and comforting every single time. Keep it close.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop and add fresh herbs just before serving for the best flavor.

→ What can I substitute for parsnips?

Carrots, celeriac, or butternut squash work well as alternatives. They'll create a slightly different flavor profile but maintain the creamy, comforting texture.

→ How do I make this soup vegan?

Simply use unsweetened plant-based milk like oat, almond, or soy instead of dairy milk. Skip any cream garnish or use a vegan cream alternative.

→ Why roast the vegetables first?

Roasting caramelizes the natural sugars in parsnips, onion, and garlic, adding depth and a subtle sweetness that elevates the entire soup.

→ Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently. Add fresh herbs after reheating for optimal taste.

→ What herbs can I use if I don't have dill?

Fresh tarragon, basil, or additional parsley work beautifully. The key is using fresh herbs to brighten the earthy roasted vegetables.