# What You Need:
→ Vegetables
01 - 1.76 lbs 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 - 4.25 cups vegetable stock, gluten-free
06 - 3/4 cup whole milk or unsweetened plant-based milk
→ Oils & Fats
07 - 2 tbsp olive oil
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
10 - 1/2 tsp ground white pepper
11 - Salt to taste
12 - 2 tbsp chopped fresh parsley
13 - 2 tbsp chopped fresh chives
14 - 1 tbsp chopped fresh dill, optional
→ Garnish
15 - Extra fresh herbs for topping
16 - Drizzle of olive oil or cream, optional
# How to Make It:
01 - Preheat oven to 400°F.
02 - Toss parsnips, onion, and garlic with olive oil and spread on a baking tray. Roast for 25 to 30 minutes, turning halfway through, until 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 the bay leaf. Using a blender or immersion blender, blend the soup until completely smooth.
05 - Return the soup to the pan and stir in the milk. Gently reheat without boiling. Season with salt to taste, then stir in chopped parsley, chives, and dill.
06 - Ladle into bowls and garnish with extra herbs and a drizzle of olive oil or cream if desired.
