# What You'll 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 - ¾ 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 or ½ teaspoon dried thyme
10 - ½ 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, optional
→ Garnish
15 - Extra fresh herbs for garnish
16 - Drizzle of olive oil or cream, optional
# How To Make It:
01 - Preheat oven to 400°F. Toss parsnips, onion, and garlic with olive oil and spread evenly on a baking tray.
02 - Roast for 25 to 30 minutes, turning halfway through, until vegetables are golden and tender.
03 - 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.
04 - Remove bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return soup to the pan, stir in milk, and gently reheat without boiling. Season with salt to taste.
06 - 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.
