Save to Pinterest Warm up with this Parsnip and Herb Soup, a creamy and comforting dish that transforms humble root vegetables into a sophisticated meal. By roasting the parsnips, we unlock a natural sweetness that balances perfectly with the fresh, earthy notes of parsley, chives, and dill. This British classic is as easy to prepare as it is satisfying to eat.
Save to Pinterest This soup relies on simple, wholesome ingredients. The addition of a medium potato provides a natural thickness, ensuring a velvety texture without requiring excessive amounts of dairy. It's a wonderful choice for a light lunch or as a warming starter for a multi-course dinner.
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 your oven to 200°C (400°F) to prepare for roasting.
- Step 2
- Toss the parsnips, onion, and garlic with olive oil on a baking tray. Roast for 25–30 minutes, turning halfway, until the vegetables are golden and tender.
- Step 3
- Transfer the roasted vegetables to a large saucepan. Add the diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
- Step 4
- Remove the bay leaf. Using a blender or immersion blender, blend the soup until it is completely smooth.
- Step 5
- Return the blended soup to the pan, stir in the milk, and gently reheat. Be careful not to let it boil at this stage. Season with salt to taste.
- Step 6
- Stir in the chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream.
Zusatztipps für die Zubereitung
Ensure you have a sharp chef's knife and a sturdy chopping board for the vegetables. Using an immersion blender directly in the saucepan is the easiest way to achieve a smooth consistency. For safety, always check your vegetable stock labels for any hidden gluten or allergens.
Varianten und Anpassungen
To make this soup entirely vegan, use a plant-based milk such as almond or oat and omit the cream garnish. For an extra layer of warmth, try adding a small pinch of ground nutmeg during the simmering process.
Serviervorschläge
This soup pairs beautifully with a slice of warm, crusty bread or a light seasonal salad. For a beverage, a crisp Sauvignon Blanc or a dry cider complements the earthy sweetness of the parsnips perfectly.
Save to Pinterest Whether served as a light lunch or the beginning of a festive meal, this Parsnip and Herb Soup is a nourishing choice that celebrates the simple beauty of seasonal vegetables. Enjoy the balance of roasted depth and fresh herbal brightness in every spoonful.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. The soup actually improves in flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Can I freeze this soup?
Yes, this freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of liquid if needed.
- → What herbs work best in this soup?
Parsley, chives, and dill form the classic trio, but feel free to experiment. Fresh tarragon adds an anise-like sweetness, while cilantro brings a brighter, more citrusy note. Add tender herbs at the end to preserve their delicate flavors.
- → How do I get the smoothest texture?
Blend thoroughly in batches using a high-speed blender, taking care with hot liquids. Alternatively, use an immersion blender directly in the pan for several minutes. For ultra-silky results, pass the blended soup through a fine-mesh sieve.
- → What can I serve alongside this?
Crusty sourdough or whole grain bread makes excellent dunking material. A light green salad with vinaigrette provides refreshing contrast. For a more substantial meal, pair with a goat cheese tart or toasted cheese sandwich.
- → Can I use other root vegetables?
Certainly. Try substituting half the parsnips with celeriac for subtle celery notes, or add carrots for sweetness and color. Jerusalem artichokes make a lovely earthy variation. Keep the total weight the same for consistent results.