Low Carb Creamy Parsnip Soup
Warm up your kitchen with this irresistible Low Carb Creamy Parsnip Soup, a smooth and flavorful dish that’s both comforting and nutritious. This recipe showcases the earthy sweetness of parsnips, perfectly complemented by a rich blend of heavy cream and a dash of fragrant ground nutmeg. Sautéed onions and garlic provide a savory base, while vegetable broth ties it all together, creating a luxuriously creamy texture with every spoonful. Ideal for those embracing low-carb eating, this soup is easy to prepare with just 20 minutes of prep time and 30 minutes to cook, making it a perfect choice for busy weeknights or cozy gatherings. Topped with freshly chopped parsley for a pop of color and herbal freshness, this hearty yet healthy dish is a crowd-pleaser that’s guaranteed to become a seasonal favorite. Perfect as a starter or a standalone meal, it brings wholesome flavors to your table while catering to your dietary goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium parsnips
- 2 tablespoons olive oil
- 1 whole medium onion
- 2 whole garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and chop the parsnips into small chunks.
In a large pot, heat the olive oil over medium heat.
Dice the onion and add it to the pot. Sauté for about 5 minutes until it becomes translucent.
Mince the garlic cloves and add to the pot, cooking for another 1 minute until fragrant.
Add the chopped parsnips to the pot and pour in the vegetable broth.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Let it cook for about 20 minutes or until the parsnips are very tender.
Once the parsnips are soft, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Adjust the seasoning to taste.
Gently heat the soup through for another 5 minutes, but do not bring it to a boil.
Finely chop the fresh parsley and garnish each serving of soup.
Serve hot and enjoy your creamy and low-carb parsnip soup.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 39.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3509 mg | 75% | |
*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.
