# What You’ll Need:
→ Vegetables
01 - 1.76 lb parsnips, peeled and cut into 3/4 inch chunks
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced
05 - 1 celery stalk, sliced
→ Pantry
06 - 2 tablespoons olive oil
07 - 4.25 cups vegetable stock, gluten-free
08 - 1 teaspoon sea salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
→ Dairy
10 - 3.5 fluid ounces double cream or crème fraîche, or plant-based alternative
→ Fresh Herbs
11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon chopped fresh chives
13 - 1 tablespoon chopped fresh dill, optional
14 - 1 tablespoon chopped fresh tarragon, optional
# Directions:
01 - Preheat oven to 400°F. Toss parsnip chunks with 1 tablespoon olive oil and a pinch of salt on a baking tray. Roast for 25 to 30 minutes, turning once halfway through, until golden and tender throughout.
02 - While parsnips roast, heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion, minced garlic, sliced celery, and diced potato. Sauté for 5 to 7 minutes until softened but not colored.
03 - Add roasted parsnips to the saucepan. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 15 minutes until all vegetables are very soft and tender.
04 - Remove from heat. Blend the soup using an immersion blender until silky smooth, or transfer in batches to a countertop blender until desired texture is achieved.
05 - Stir in the cream or crème fraîche, then season with salt and pepper to taste. Reheat gently over low heat if needed without boiling.
06 - Ladle soup into bowls and finish with a generous sprinkle of fresh chopped herbs. Serve immediately.
