Spiced Parsnip Soup
Warm up on a chilly day with this silky smooth Spiced Parsnip Soup—a comforting blend of sweet parsnips, aromatic spices, and creamy coconut milk. Infused with the earthy warmth of cumin, coriander, and turmeric, this vegan-friendly soup delivers bold, satisfying flavors with every spoonful. It’s easy to make in under an hour, with a straightforward process of sautéing, simmering, and blending. Perfect as an elegant starter or a hearty main when served with crusty bread, this recipe is as nourishing as it is delicious. Garnish with fresh parsley for a pop of color and a hint of herbaceous freshness. Whether you're looking for a cozy fall dish or a wholesome weeknight meal, this spiced parsnip soup will leave you feeling warm and satiated.
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Recipe Information
Ingredients
- 500 grams parsnips
- 1 medium onion
- 2 units garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 liters vegetable stock
- 200 milliliters coconut milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the parsnips into small chunks. Finely chop the onion and garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
Stir in the ground cumin, ground coriander, and ground turmeric. Cook for another 1-2 minutes to toast the spices.
Add the chopped parsnips to the pot and stir to coat them with the spices.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the parsnips are tender.
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a stand blender, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 52.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3865 mg | 82% | |
*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.
