Vegan Creamy Parsnip Soup
Warm up with a bowl of Vegan Creamy Parsnip Soup, a comforting, plant-based dish bursting with earthy sweetness and velvety richness. This easy-to-make recipe features roasted parsnips blended into a silky texture with creamy coconut milk and fragrant notes of thyme and nutmeg. It’s a wholesome yet indulgent soup, made entirely dairy-free and elevated with a touch of zesty lemon and fresh parsley garnish. Perfect as a starter or a hearty meal, this soup is ready in under an hour and is sure to impress with its balanced flavors and nourishing ingredients. Whether you’re looking for an elegant dinner idea or a cozy cold-weather favorite, this vegan parsnip soup delivers both flavor and finesse.
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Recipe Information
Ingredients
- 800 grams parsnips
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 liter vegetable broth
- 400 milliliters coconut milk
- 1 teaspoon thyme
- 0.5 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley
Instructions
Peel the parsnips and cut them into evenly sized chunks, about 1 inch thick.
In a large pot, heat the olive oil over medium heat.
Dice the onion and add it to the pot. Sauté until it becomes translucent, about 5 minutes.
Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.
Add the chopped parsnips to the pot and stir well, allowing them to cook for about 3-4 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the parsnips are tender.
Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
Stir in the coconut milk until fully incorporated.
Add thyme, nutmeg, salt, and black pepper. Stir to mix evenly.
Return the soup to low heat and let it simmer gently for 5 minutes to allow the flavors to meld.
Remove from heat and stir in the lemon juice right before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot and enjoy your creamy vegan parsnip soup!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 86.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5327 mg | 113% | |
*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.
