Herb-Infused Perennial Root Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting soup made with garden-fresh root vegetables and aromatic herbs, simmered to perfection for a nourishing meal. This american-inspired soups (vegetarian) ready in about 55 minutes pairs diced Carrots, diced Parsnips, diced Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, diced Carrots
• 1 cup, diced Parsnips
• 1/2 cup, diced Celery
• 1/2 cup, diced Onion
• 2 cloves, minced Garlic
• 4 cups Chicken broth
• 1 tbsp, chopped Fresh thyme
• 1 tsp, chopped Fresh rosemary
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp, for garnish Chopped parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 1/2 cup diced celery, and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 1 cup diced carrots, 1 cup diced parsnips, 4 cups chicken broth, 1 tbsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes until vegetables are fork-tender.
4. Step 4: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches), then return to the pot. Simmer for 5 more minutes. Stir in 2 tbsp chopped parsley and serve.