Low Sodium Creamy Parsnip Soup
Indulge in the velvety goodness of this Low Sodium Creamy Parsnip Soup, a nourishing and flavorful dish perfect for health-conscious comfort food lovers. Featuring naturally sweet parsnips, aromatic garlic, and fresh thyme, this soup achieves its creamy texture through a blend of unsalted butter and heavy cream—no added salt required! Slow-simmered in unsalted vegetable broth with a touch of black pepper for gentle seasoning, it’s the ultimate guilt-free indulgence for those seeking a heart-healthy meal. Ready in under an hour, this easy-to-make soup boasts wholesome ingredients and is ideal for a cozy lunch or dinner. Serve it hot, topped with a sprinkle of fresh parsley, for a vibrant finish that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 1.5 pounds parsnips
- 4 cups unsalted vegetable broth
- 2 cups water
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon, chopped fresh thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
- 0.5 cup unsalted heavy cream
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Peel and chop the parsnips into small, even pieces for even cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
Add the chopped parsnips to the pot along with the unsalted vegetable broth, water, bay leaf, and fresh thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to simmer. Cover and cook for 20-25 minutes, or until the parsnips are tender and easily pierced with a fork.
Remove the bay leaf and discard it.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, ensuring you vent the lid to allow steam to escape, and blend until smooth. Return the pureed soup to the pot.
Add the unsalted butter and stir until melted and well incorporated.
Stir in the unsalted heavy cream and heat the soup gently over low heat for 5 minutes, stirring occasionally. Avoid boiling.
Season the soup with black pepper to taste, maintaining its low sodium essence.
Serve hot, garnished with fresh parsley for added flavor and brightness.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 46.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3023 mg | 64% | |
*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.
