Heart-Healthy Creamy Parsnip Soup
Warm, comforting, and packed with nourishing ingredients, this Heart-Healthy Creamy Parsnip Soup is a guilt-free indulgence perfect for any season. Featuring the natural sweetness of parsnips, aromatic onions, and garlic, this silky soup is blended with unsweetened almond milk for a dairy-free creaminess that’s gentle on the heart. Enhanced with fragrant thyme and a hint of bay leaf, it’s simmered to perfection in low-sodium vegetable broth for a flavorful yet wholesome base. Easy to prepare in under an hour, this recipe offers a light yet satisfying meal that’s ideal for health-conscious foodies. Garnish with fresh parsley for a vibrant finish and serve hot to enjoy a bowl of cozy, nutritious goodness.
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Recipe Information
Ingredients
- 500 grams Parsnips
- 2 tablespoons Olive oil
- 1 large Onion
- 2 cloves Garlic cloves
- 1 liter Low-sodium vegetable broth
- 1 leaf Bay leaf
- 1 teaspoon Thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Unsweetened almond milk
- 2 tablespoons Fresh parsley
Instructions
Begin by cleaning and peeling the parsnips. Slice them into small, even pieces to ensure they cook evenly.
Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the chopped parsnips to the pot and stir to combine with the onions and garlic.
Pour in the low-sodium vegetable broth, and add the bay leaf and thyme. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook until the parsnips are very tender, about 20 minutes.
Remove the bay leaf, then use an immersion blender to purée the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the unsweetened almond milk, then season with salt and black pepper to taste. Heat gently over low heat, stirring occasionally.
Taste and adjust seasonings if necessary. Remove the soup from heat and ladle into bowls.
Garnish each bowl with freshly chopped parsley. Serve hot.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 37.0 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 744 mg | 57% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3150 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
