# What You Need:
→ Vegetables
01 - 1 lb 12 oz 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 cups vegetable stock, gluten-free
06 - 3/4 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
10 - 1/2 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
→ Garnish
15 - Extra fresh herbs
16 - Drizzle of olive oil or cream
# How-To Steps:
01 - Preheat oven to 400°F. Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 - 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 soft.
03 - Remove the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
04 - Return the soup to the pan and stir in the milk. Gently reheat without boiling. Season with salt to taste.
05 - Stir in chopped parsley, chives, and dill. Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.
