What Herbs Go with Parsnip Soup? (8 Best Herbs)

When you make parsnip soup, you want it to be the best.

It’s so easy to throw a bunch of stuff into a pot, but if you want your parsnip soup to really stand out, you’ll need the right herbs.

And that’s where we come in: we’ve done extensive research on the best herbs and spices for parsnip soup, and we’re here to share our findings with you.

See Also: 50 Best Soups with Turnips

What Herbs Go with Parsnip Soup?

Here are some ideas for herbs and spices that pair well with parsnips:

1. Sage

One of the best herbs for parsnip soup is sage.

It has an earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.

This herb has a strong, deep purple coloration that makes it stand out from the yellow-white of your parsnip soup.

It also has a deep, pungent fragrance that makes it clear what you’re getting into as soon as you take off the lid from your simmering pot.

To get the best result from this herb, you should use it fresh: don’t dry it out and then put it in your soup!

A little bit goes a long way—a few leaves will do the trick.

2. Rosemary

Rosemary is one of the most commonly used herbs in cooking, with a strong pine-like, lemony aroma and a minty, sage-like taste.

It’s available fresh in most grocery stores year-round; it can also be found dried or preserved in oil.

If you’re using fresh rosemary in your parsnip soup, make sure you remove the tough stems before cooking, as they won’t break down or soften adequately during cooking.

If using dried rosemary instead of fresh, keep in mind that dried rosemary is more potent—if your recipe calls for fresh rosemary, use less than 1/3 as much dried rosemary.

3. Thyme

Third on our list of the best herbs for parsnip soup is thyme.

Thyme is a sharp-tasting herb that has woody and floral notes, like lavender and rosemary.

It can be used both fresh or dried, but we think that if you use it fresh, it will add a great texture and color pop to your soup—not to mention a potent flavor!

4. Chives

Onions are a classic choice for parsnip soup.

They’re the perfect accompaniment to the root vegetable’s earthy flavor, and they’re easy to come by.

But there’s something about them that can feel… well, boring. If you’ve ever been dissatisfied with the same old thing, try a new-old thing: chives.

Chives have an onion-y taste (milder than regular red or yellow onions) that adds a pop of color and pungent fragrance to your parsnip soup, but in a way that feels new and exciting—not like you’re just doing the same old thing you always do.

Plus, if you use dried chives (which you can find in most grocery stores), they’ll last longer than fresh ones would and won’t need to be refrigerated.

Don’t settle for parsnip soup that’s “pretty good” when it can be so much more!

Add chives.

5. Parsley

Parsley is a great all-around herb. It has a clean, peppery taste and a touch of earthiness that’s perfect for parsnip soup.

Parsley also comes in a variety of flavors, including “Italian flat-leaf” and “curly,” which have more of a peppery flavor than the standard green, American variety.

If you’re looking for something to add to your soup that will really pop with color, you can’t go wrong with parsley.

It comes in both flat-leaf and curly varieties, so it can be used as both a garnish and an ingredient.

Parsley also adds an earthy fragrance to your dish, which is perfect for this kind of soup.

The dried or fresh herb is potent enough to be used as either a garnish or an ingredient in your soup.

6. Oregano

Oregano has a bold, earthy flavor that really adds some oomph to a parsnip soup.

It’s also got an undertone of bitterness that gives it a unique flavor that you just can’t get anywhere else. (Unique in a good way!)

The color of dried oregano is commonly dark green with little flecks of yellow, though the fresh version tends to have lighter green leaves and small white flowers.

The fresh herb has a more delicate fragrance than the dried version, but both are powerful and distinctive.

Dried oregano tends to have more potency than fresh herbs in general because moisture evaporates during drying.

If you prefer to use fresh herbs, consider adding them near the end of cooking time so the flavor doesn’t fade completely due to heat exposure.

7. Basil

Basil is one of the best options for taking your parsnip soup to the next level.

Basil adds a balance between sweet and savory flavors to any dish, with hints of mint, anise, and pepper that add a hint of sweetness to your soup.

If you use dried basil instead of fresh, you’ll get a more potent flavor than the fresh variety, but either option will work perfectly for your parsnip soup.

Basil is dark green in color and has small leaves with a unique texture.

When you rub it between your fingers, it releases both a distinctive smell and taste that will remind you of licorice and peppermint.

8. Tarragon

Tarragon is a herb we’ve all heard of, but not everyone has had a chance to experiment with.

See Also: 27 Easy Chicken Tarragon Recipes You Didn’t Know You Needed

This slightly pungent and bittersweet herb has a distinct licorice-like taste and fragrance, often being compared to licorice, anise, and fennel.

It’s a great addition to several different dishes, including soups, casseroles, eggs, fish, shellfish and poultry.

If you’re looking for a new way to spice up your parsnip soup, look no further than tarragon.

The dried tarragon leaves have less flavor than fresh tarragon; when using dried tarragon in your cooking, double the amount of fresh tarragon called for in the recipe.

Tarragon is best when added at the end of the cooking process or used as a garnish right before serving.

Conclusion

We hope this list has been helpful in your quest to find the best herbs to use in your parsnip soup!

From our experience, you really can’t go wrong with sage, rosemary, thyme, or chives.

They all bring their own unique flavor profiles and textures to the table, and they’re sure to make your soup more interesting.

If you’re looking for something a bit more subtle, parsley and basil can be used as garnishes and will add a very light flavor (and a beautiful green color) to your dish.

Of course, if you’re going to garnish with basil, it’s best to add it right before serving—otherwise it will lose its color and become faded.

Oregano is another good choice if you want something that is mild but still contributes a little pizzazz.

It’s also a great choice if you are making a parsnip soup with tomatoes—its flavor complements the acidity of the tomatoes nicely.

Finally, if you’re looking for an herb that will give your soup some floral notes, tarragon is the way to go. Its flavor is very similar to licorice, so it might not be for everyone.