Herb-Glazed Parsnip and Parsley Soup
(0 Reviews)
0
102
January 12, 2026
Report a Problem
Ingredients
-
800 grams Parsnips
(Peeled and cut into 2 cm chunks; remove woody cores if large)
-
1 medium Yellow onion
(Diced)
-
3 cloves Garlic
(Thinly sliced)
-
1 tbsp Unsalted butter
(Adds silkiness and depth)
-
1 tbsp Olive oil
(For sautéing aromatics)
-
1200 ml Vegetable stock
(Low-sodium preferred; adjust salt to taste)
-
1 leaf Bay leaf
(Remove before blending)
-
1 tsp Fresh thyme leaves
(Or 1/2 tsp dried thyme)
-
1 tsp fine sea salt
(Plus more to taste)
-
0.5 tsp Ground white pepper
(Substitute black pepper if preferred)
-
1 tsp Lemon zest
(Finely grated, for brightness)
-
1 tbsp Lemon juice
(Freshly squeezed)
-
1 cup Fresh flat-leaf parsley
(Packed; very finely chopped for glaze)
-
2 tbsp Extra virgin olive oil
(For herb glaze)
-
1 tbsp Honey
(Balances parsnip earthiness; maple syrup for vegan)
-
1 tsp Apple cider vinegar
(Sharpens the glaze; optional if using extra lemon)
-
100 ml Crème fraîche
(For serving; adds tangy richness)
-
2 tbsp Toasted pumpkin seeds
(For crunch)
-
2 tbsp Chives
(Finely snipped, for garnish)
(Peeled and cut into 2 cm chunks; remove woody cores if large)
(Diced)
(Thinly sliced)
(Adds silkiness and depth)
(For sautéing aromatics)
(Low-sodium preferred; adjust salt to taste)
(Remove before blending)
(Or 1/2 tsp dried thyme)
(Plus more to taste)
(Substitute black pepper if preferred)
(Finely grated, for brightness)
(Freshly squeezed)
(Packed; very finely chopped for glaze)
(For herb glaze)
(Balances parsnip earthiness; maple syrup for vegan)
(Sharpens the glaze; optional if using extra lemon)
(For serving; adds tangy richness)
(For crunch)
(Finely snipped, for garnish)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300 ml)
- Calories: 290 kcal
- Carbohydrates: 0 g
- Protein: 4 g
- Fat: 14 g
- Fiber: 8 g
- Sugar: 14 g
- Sodium: 780 mg
- Cholesterol: 10 mg
- Calcium: 110 mg
- Iron: 1.6 mg
Instructions
-
1 - Prep the produce:
Peel parsnips and cut into even 2 cm chunks. Dice onion, slice garlic, and finely chop the parsley (reserve for glaze). Zest and juice the lemon.
-
2 - Sauté Aromatics:
Warm butter and 1 tbsp olive oil in a pot over medium heat. Add onion and a pinch of salt; cook 4 minutes until translucent. Stir in garlic and thyme for 1–2 minutes until fragrant.
-
3 - Build and simmer the soup:
Add parsnips, salt, and white pepper; toss to coat. Pour in vegetable stock and add bay leaf. Bring to a boil, then simmer gently, partially covered, 18–20 minutes until parsnips are very tender.
-
4 - Make the herb glaze:
In a small bowl, combine chopped parsley, extra-virgin olive oil, honey, lemon zest, lemon juice, and apple cider vinegar (if using). Season with a pinch of salt and pepper. Stir or lightly bruise with a spoon to release aromas.
-
5 - Blend until silky:
Remove and discard the bay leaf. Blend the soup in batches until velvety-smooth, returning to the pot. If too thick, loosen with hot water or extra stock; if thin, simmer briefly to reduce.
-
6 - Taste and Adjust:
Check seasoning, balancing with a pinch more salt, lemon juice, or white pepper. The soup should taste creamy, sweet-savory, and bright.
-
7 - Serve and finish:
Ladle soup into warm bowls. Spoon over ribbons of the herb glaze. Add optional crème fraîche, toasted pumpkin seeds, and chives. Serve immediately.
Peel parsnips and cut into even 2 cm chunks. Dice onion, slice garlic, and finely chop the parsley (reserve for glaze). Zest and juice the lemon.
Warm butter and 1 tbsp olive oil in a pot over medium heat. Add onion and a pinch of salt; cook 4 minutes until translucent. Stir in garlic and thyme for 1–2 minutes until fragrant.
Add parsnips, salt, and white pepper; toss to coat. Pour in vegetable stock and add bay leaf. Bring to a boil, then simmer gently, partially covered, 18–20 minutes until parsnips are very tender.
In a small bowl, combine chopped parsley, extra-virgin olive oil, honey, lemon zest, lemon juice, and apple cider vinegar (if using). Season with a pinch of salt and pepper. Stir or lightly bruise with a spoon to release aromas.
Remove and discard the bay leaf. Blend the soup in batches until velvety-smooth, returning to the pot. If too thick, loosen with hot water or extra stock; if thin, simmer briefly to reduce.
Check seasoning, balancing with a pinch more salt, lemon juice, or white pepper. The soup should taste creamy, sweet-savory, and bright.
Ladle soup into warm bowls. Spoon over ribbons of the herb glaze. Add optional crème fraîche, toasted pumpkin seeds, and chives. Serve immediately.
More About: Herb-Glazed Parsnip and Parsley Soup
Why this soup stands out
Herb Glazed Parsnip and Parsley Soup is the comforting bowl you want when temperatures dip and the produce aisle leans heavily into sturdy roots. Parsnips bring gentle sweetness and an earthy warmth that sits somewhere between carrot and chestnut, but with a silkier texture when blended. What makes this recipe unique is the vibrant “herb glaze” swirl—an aromatic drizzle of parsley, extra-virgin olive oil, lemon, and honey that wakes up the palate and adds jewel-green color against the creamy canvas of the soup.
This dish is a marriage of rustic British sensibility and modern brightness. Parsnips have a long history across the British Isles as a cold-season staple, prized before the widespread adoption of the potato. They were a winter lifeline—nutritious, affordable, and forgiving to store. The parsley glaze nods to Mediterranean pantry wisdom: a quick, fresh condiment that can turn something simple into something special with just a few stirs.
Flavor and texture notes
- Parsnips: Naturally sweet with hints of vanilla and spice; when simmered and blended, they become incredibly smooth and comforting.
- Parsley glaze: Brings grassy freshness, citrusy lift, and a touch of sweetness from honey, balancing the root’s earthy depth.
- Aromatics: Onion, garlic, and thyme build a savory backbone so the soup tastes complete even with minimal ingredients.
The final bowl is creamy without being heavy, bright without being sharp, and elegant enough for a dinner party while friendly enough for a Tuesday night.
Tips and techniques
- Choosing parsnips: Look for small to medium roots—firm, pale, and smooth. Very large parsnips can have a woody core; simply quarter lengthwise and slice out that tough center before chopping.
- Stock matters: Use a low-sodium vegetable stock so you can season precisely. If you love deeper savoriness, swap half for light chicken stock.
- The secret swirl: The glaze should taste vivid on its own—slightly tangy, herbal, and a touch sweet. Taste and adjust the lemon, honey, and salt to your preference before drizzling.
- Silky consistency: Blend thoroughly for a velvety texture. If you want ultra-luxe results, pass the soup through a fine-mesh sieve after blending.
- Balancing sweetness: Parsnips can be quite sweet. Lemon juice (or a dash of cider vinegar) and a pinch of salt keep the profile lively.
- Warm the bowls: A quick rinse with hot water or a few minutes in a low oven keeps the soup hot longer and preserves that glossy surface.
Variations
- Vegan: Use olive oil instead of butter and swap honey with maple syrup. Skip the crème fraîche or use a dollop of unsweetened plant yogurt.
- Roasted parsnip depth: Roast the parsnip chunks at 200°C/400°F with a little olive oil and salt for 20–25 minutes before simmering. You’ll get caramel notes and a deeper color.
- Spiced whisper: Add a pinch of ground coriander or white miso to the pot for extra umami, or a scraping of nutmeg to echo the parsnips’ gentle spice.
- Herb swap: Mix in dill, chervil, or mint with the parsley glaze for different green personalities.
- Crunch factor: Toasted pumpkin seeds are optional but recommended; hazelnuts or almonds also work beautifully.
Make-ahead and storage
This soup keeps well for 4 days refrigerated. Cool quickly, store airtight, and reheat gently (avoid hard boiling to maintain a smooth texture). The parsley glaze is best fresh, but it will keep 24–48 hours refrigerated—stir before using. The soup also freezes well (up to 2 months) without the dairy garnish; thaw overnight in the fridge and reblend briefly to restore silkiness.
Serving ideas and pairings
Serve with warm, crusty bread, a peppery arugula salad, or sharp cheddar toasts. Pair with a crisp white wine (Sauvignon Blanc or Verdejo) to mirror the herbaceous glaze, or a light cider to echo the orchard notes in the vinegar and lemon.
Cultural footnotes
Parsnips were prized in medieval and early modern Britain and parts of northern Europe, long before sugar and the modern potato reshaped diets. They were even used to sweeten dishes and brewing. This recipe respects that heritage by leaning into the root’s natural sweetness while applying a contemporary lens—fresh-herb condiments, acid balance, and clean presentation—to transform a humble ingredient into something dinner-party worthy.
Final thoughts
Herb Glazed Parsnip and Parsley Soup is proof that simplicity doesn’t have to be plain. By layering a handful of smart techniques—gentle sweating of aromatics, patient simmering, diligent blending, and a bright finishing glaze—you get a dish that feels both familiar and fresh. The parsley swirl isn’t just pretty; it’s a flavor compass that guides each spoonful, reminding you that even the most down-to-earth ingredients can be dressed for the spotlight.
