Pin It The first time I made this soup, I had picked up too many parsnips at the farmers market and needed to figure out what to do with them before they went sad and floppy in the crisper drawer. Roasting them completely transformed my expectations, their natural sugars caramelizing into something almost candy-like and sweet. The kitchen smelled incredible, like earth and warmth, and I realized this humble root vegetable deserved way more attention than I'd been giving it.
Last January, when winter felt endless and gray, I made a massive batch of this for friends who were recovering from the flu. They showed up on my doorstep looking drained and left with rosy cheeks and empty bowls, telling me it was the first time they'd felt properly warmed through in days. Something about that combination of roasted sweetness and herbaceous brightness just feels like healing in a bowl.
Ingredients
- 800 g parsnips, peeled and cut into chunks: Roasting these first is the secret, so don't skip that step or rush it.
- 1 medium onion, chopped: Sweet onions work beautifully here and caramelize nicely during roasting.
- 2 garlic cloves, peeled: Leave them whole and they'll roast alongside everything else, becoming mellow and sweet.
- 1 medium potato, peeled and diced: This adds body and creaminess without needing any actual cream.
- 1 L vegetable stock: Use a good quality one you actually enjoy drinking on its own.
- 200 ml whole milk or plant-based milk: This brings silkiness and rounds out the roasted flavors.
- 2 tbsp olive oil: You'll use this for roasting the vegetables.
- 1 bay leaf: Classic aromatic that adds subtle depth during simmering.
- 1 tsp fresh thyme leaves: Dried works in a pinch, but fresh thyme makes such a difference here.
- ½ tsp ground white pepper: White pepper keeps the soup looking pristine while still adding gentle warmth.
- Salt to taste: Wait until the end to season, as the stock concentration affects salt levels.
- 2 tbsp chopped fresh parsley: Adds fresh, grassy brightness against the roasted sweetness.
- 2 tbsp chopped fresh chives: Their mild onion flavor bridges the roasted vegetables and fresh herbs.
- 1 tbsp chopped fresh dill: Optional but lovely if you enjoy its distinctive flavor.
Instructions
- Roast the vegetables:
- Preheat your oven to 200°C (400°F) and toss the parsnips, onion, and garlic with olive oil. Spread them on a baking tray and roast for 25 to 30 minutes, turning them halfway through, until they're golden and tender throughout.
- Simmer the base:
- Transfer those beautiful roasted vegetables to a large saucepan. Add the diced potato, bay leaf, thyme, white pepper, and vegetable stock. Bring it all to a boil, then reduce the heat and let it simmer gently for 15 minutes, until the potatoes are completely soft.
- Blend until silky:
- Fish out and discard the bay leaf, then blend the soup using a blender or immersion blender until it's completely smooth. Take your time here, you want it velvety and luxurious with no texture at all.
- Add the final touches:
- Return the soup to the pan, stir in the milk, and gently reheat without letting it come to a boil. Taste and season with salt, then stir in the chopped parsley, chives, and dill right before serving.
Pin It This soup has become my go-to when someone needs comfort but nothing too heavy or rich. There's something about the way the roasted parsnips turn almost floral and honeyed that feels special without being fussy, like a hug that doesn't ask for anything in return.
Making It Your Own
I've learned that a pinch of nutmeg stirred in at the end adds this incredible warmth that people notice but can't quite identify. A friend swears by adding a swirl of harissa paste if she wants some heat, and another tops hers with toasted pumpkin seeds for crunch. The base is so forgiving that it happily accommodates whatever direction you want to take it.
Texture Secrets
The potato is doing the heavy lifting for creaminess here, so don't be tempted to skip it. If you want the soup even more velvety, you can pass it through a fine mesh sieve after blending, though honestly I rarely bother with that extra step. An immersion blender makes quick work of everything right in the pot, which means less cleanup and more time for eating.
Serving Suggestions
A hunk of crusty bread is never a bad idea, but I also love this alongside a sharp green salad with a mustardy dressing that cuts through the sweetness. A crisp Sauvignon Blanc or dry cider pairs beautifully, something with enough acid to balance the roasted sugars. Sometimes I'll top it with a dollop of crème fraîche and a few extra herb leaves just to make it feel like a restaurant starter.
- Make a double batch because it reheats beautifully for next-day lunches.
- The soup actually tastes better the next day as the flavors continue to develop.
- Freeze individual portions for those nights when you need instant comfort.
Pin It There's something so honest and unpretentious about this soup, simple ingredients treated with care until they become something greater than the sum of their parts. I hope it brings warmth to your kitchen the way it has to mine.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days ahead and refrigerate. Reheat gently, adding extra liquid if needed. The flavours often improve overnight.
- → Can I freeze this soup?
Absolutely. Cool completely before freezing in portions for up to 3 months. Thaw overnight and reheat gently, stirring well.
- → What can I use instead of parsnips?
Try celeriac, carrots, or a mix of root vegetables. Sweet potato works too, though the flavour profile will be sweeter.
- → How do I get the smoothest texture?
Blend thoroughly in batches, using a high-speed blender. For extra silkiness, pass through a fine mesh sieve after blending.
- → Can I use dried herbs instead of fresh?
Use dried herbs during cooking, but reduce quantity by half. Fresh herbs are essential for the final garnish to maintain vibrant flavour.
- → Is this suitable for vegans?
Simply swap whole milk for unsweetened plant-based milk and skip the cream garnish. The result remains creamy and delicious.