Save The first time I made this soup was during a particularly gray November, when the farmers market had nothing but roots and hardy greens left. I bought a bag of parsnips on impulse, mostly because they looked like pale, tapered ivory treasures in my basket. That night, as they roasted, the kitchen filled with this unexpectedly sweet, earthy fragrance that made the whole house feel warmer somehow. Now whenever I smell roasting parsnips, I think of cozy evenings when soup counts as a proper meal.
I once served this at a dinner party where my friend Sarah, who claims to hate parsnips, went back for thirds. She kept asking what the secret ingredient was, genuinely surprised that the humble root vegetable could taste so refined. The way the herbs hit at the end really does change everything, brightening each spoonful just enough to keep you coming back for more.
Ingredients
- 800 g parsnips, peeled and cut into 2 cm chunks: Roasting these first concentrates their natural sweetness and adds a slight caramelized depth you just cannot get from boiling alone.
- 1 medium onion, diced: The foundation of flavor, softened gently to provide a sweet aromatic base without any harsh bite.
- 2 garlic cloves, minced: Add these towards the end of sautéing so they mellow and infuse the oil rather than browning.
- 1 medium potato, peeled and diced: The secret to achieving that velvety, restaurant style texture without needing excessive cream.
- 1 celery stalk, sliced: Provides a subtle background note that rounds out the sweetness of the roasted parsnips.
- 2 tbsp olive oil: One tablespoon for roasting the parsnips, another for sautéing the aromatics.
- 1 L vegetable stock: Use a good quality stock you would happily drink on its own since it makes up most of the soup body.
- 1 tsp sea salt: Parsnips need salt to really sing, so do not be shy with seasoning.
- ½ tsp freshly ground black pepper: Adds a gentle warmth that balances the inherent sweetness.
- 100 ml double cream or crème fraîche: Optional but creates that indulgently silky mouthfeel that makes this feel special.
- 2 tbsp chopped fresh parsley: Fresh herbs are non negotiable here, they cut through the richness and wake up the whole bowl.
- 1 tbsp chopped fresh chives: Their mild onion flavor bridges the gap between the earthy soup and bright garnish.
- 1 tbsp chopped fresh dill: Optional, but if you have it, dill pairs surprisingly beautifully with sweet parsnips.
- 1 tbsp chopped fresh tarragon: Also optional, but adds a lovely anise like complexity that feels sophisticated.
Instructions
- Roast the parsnips:
- Preheat your oven to 200°C (400°F) and toss the parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray, then roast for 25 to 30 minutes, turning once halfway through, until they are golden and tender.
- Sauté the aromatics:
- While the parsnips roast, heat the remaining olive oil in a large saucepan over medium heat, then add the onion, garlic, celery, and potato and sauté for 5 to 7 minutes until softened but not colored.
- Simmer together:
- Add the roasted parsnips to the pan along with the vegetable stock, bring everything to a boil, then reduce heat and simmer for 10 to 15 minutes until all vegetables are completely soft.
- Blend until silky:
- Remove from heat and blend the soup using a stick blender or in batches with a countertop blender until it is completely smooth and velvety.
- Add the cream and herbs:
- Stir in the cream or crème fraîche if using, season with salt and pepper to taste, then reheat gently if needed before ladling into bowls and finishing with a generous sprinkle of fresh herbs.
Save My grandmother always said that a good soup should make you feel hugged from the inside out, and this one does exactly that. It has become my go to when someone needs comforting, whether they are fighting a cold or just had a hard week.
Making It Your Own
I have discovered that a squeeze of lemon juice right at the end makes all the difference, cutting through the richness and waking up the flavors. Sometimes I will add a pinch of nutmeg with the cream, which gives it this subtle warmth that feels incredibly cozy.
What To Serve With It
Crusty bread is non negotiable for mopping up every last drop, but I also love sprinkling toasted pumpkin seeds or sunflower seeds on top for extra texture. A simple green salad with a sharp vinaigrette balances the soup is sweetness perfectly.
Storage And Make Ahead Tips
This soup actually tastes better the next day, giving the flavors time to meld and deepen, so it is perfect for making ahead. Store it in the fridge for up to 4 days or freeze for up to 3 months, though I would add the fresh herbs and cream after reheating.
- If reheating from frozen, add a splash of water or stock as it thaws since it may thicken up.
- The soup can easily be doubled or tripleed for meal prep, and it freezes beautifully without the cream.
- For dinner parties, make the soup completely in advance and just reheat gently while guests arrive, adding the garnish at the last minute.
Save There is something deeply satisfying about transforming humble roots into something so elegant and comforting. I hope this soup brings as much warmth to your kitchen as it has to mine.
Common Questions
- → Can I make this dairy-free?
Simply substitute the double cream with coconut cream, cashew cream, or oat cream. The result remains luxuriously smooth without dairy.
- → What other herbs work well?
Fresh thyme, rosemary, or basil all complement the sweet parsnips beautifully. Use what you have on hand or what appeals to your taste.
- → Can I skip the roasting step?
You can sauté all vegetables together, though roasting parsnips first develops deeper caramelized sweetness that elevates the final result significantly.
- → How long will this keep?
Store in an airtight container in the refrigerator for 3-4 days. The flavors actually meld and improve after a day. Freeze for up to 3 months.
- → What should I serve alongside?
Crusty bread, toasted sourdough, or seeded crackers make perfect companions. A simple green salad with citrus vinaigrette balances the rich texture.