Low Fat Creamy Parsnip Soup
Warm, velvety, and delightfully light, this Low Fat Creamy Parsnip Soup is the perfect blend of indulgence and health-conscious cooking. Crafted with naturally sweet parsnips, sautéed onion, and aromatic garlic, this dish achieves its luxurious creaminess using skim milk and an immersion blender—no heavy creams required. Simmered in a comforting vegetable broth, its simple ingredients are elevated with a touch of olive oil and a sprinkle of fresh parsley for a burst of color and flavor. Ready in under an hour, this heartwarming soup makes an ideal starter or light main course, offering a guilt-free way to enjoy fall’s favorite root vegetable. Perfect for cozy nights, meal preps, or impressing your guests with a healthy twist, this low-fat parsnip soup is a testament to wholesome comfort food at its finest.
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Recipe Information
Ingredients
- 4 medium parsnips
- 1 large onion
- 2 medium garlic cloves
- 4 cups vegetable broth
- 1 cup skim milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and roughly chop the parsnips into 1-inch pieces.
Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 5 minutes, until it starts to soften and becomes translucent.
Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning.
Add the chopped parsnips to the pot and pour in the vegetable broth.
Increase the heat to high and bring the broth to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the parsnips are tender.
Remove the pot from heat and let the soup cool slightly.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, puree the soup in batches using a countertop blender, covering the blender lid with a towel to avoid any hot splashes.
Return the pureed soup to the pot and set it over low heat.
Stir in the skim milk, salt, and black pepper. Heat the soup gently until hot, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot and enjoy your low-fat creamy parsnip soup!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 56.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 684 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4097 mg | 87% | |
*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.
