Creamy roasted parsnip soup with fresh parsley, chives, and dill. Warming, vegetarian, and naturally gluten-free.
# 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 - 4.23 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 fresh parsley, chopped
13 - 2 tablespoons fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped, optional
→ Garnish
15 - Fresh herbs for garnish
16 - Olive oil or cream for drizzling, optional
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
03 - Transfer roasted vegetables to a large saucepan. Add diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until potatoes are soft.
04 - Remove the bay leaf from the pot. Use a blender or immersion blender to purée the soup until completely smooth.
05 - Return the puréed soup to the saucepan. Stir in milk and gently reheat over medium heat, being careful not to allow the mixture to boil. Season with salt to taste.
06 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with additional fresh herbs and a drizzle of olive oil or cream if desired.
