Creamy Parsnip Soup
Try this Creamy Parsnip Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- olive oil
- parsley
- 1/2 tsp dried thyme
- 1 large onion diced
- 3 garlic cloves crushed
- 2 tbsp avocado oil
- pine nuts
- 3 celery ribs sliced
- 2 medium yellow potatoes or 8 baby potatoes cubed
- 1 1/2 pounds (lbs) of parsnips (about 3 large parsnips or 5 sma peeled and diced
- 1 apple, chopped (i used a gala apple)
- 3 cups of stock
- 1 1/4 cups cashew milk (or 1 cup of water blended with 1/2 cu
- 1 large bay leaf (or 2 smaller ones)
- 1/2 tsp black pepper or to taste
- 1/2 tsp salt (i like using pink himalayan) or to taste
- Carbohydrate 7.42211375 g
- Cholesterol 0 mg
- Fat 7.4488556248875 g
- Fiber 1.29678753119707 g
- Protein 0.993616875 g
- Saturated Fat 0.872546999984466 g
- Serving Size 1 1 main servings, 6 side serving (250g)
- Sodium 3.51409374999775 mg
- Sugar 6.12532621880293 g
- Trans Fat 0.379505812496952 g
- Calories 97 calories
Heat the avocado oil over low-medium heat in a large soup pot.Sautée diced onion and crushed garlic. Remove from heat once onion is soft and garlic is fragrant (about 7 minutes).Meanwhile, peel and chop potatoes, parsnips, celery, and apple.Return soup pot to heat. Add in cut up vegetables and fruit along with stock, cashew milk, bay leaf, dried thyme, black pepper, and salt. Bring soup to a boil. Once soup has boiled, reduce heat and simmer for 20 minutes, or until parsnips and potatoes have softened.Purée soup in a blender or using an immersion stick blender until completely smooth and velvety.Ladle parsnip soup into bowl and garnish with parsley, olive oil, and pine nuts.
