Whole30 Creamy Parsnip Soup
Warm up with a velvety bowl of Whole30 Creamy Parsnip Soup, a nutrient-packed dish perfect for cozy nights or healthy meal prep. This dairy-free, paleo-friendly soup boasts the natural sweetness of tender parsnips blended to silky perfection with coconut milk and aromatic vegetables like onion, garlic, and celery. Infused with fresh thyme and brightened with a splash of zesty lemon juice, every spoonful is a balance of creamy richness and fresh, herbaceous flavor. Ready in under an hour, this wholesome recipe is simple to prepare and ideal for those following Whole30 or gluten-free diets. Serve it up as a light lunch or pair it with your favorite salad for a satisfying, guilt-free meal. Don’t forget the finishing touch—a sprinkle of fresh parsley for an added pop of brightness!
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Recipe Information
Ingredients
- 2 pounds parsnips
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 2 stalks celery
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Peel the parsnips and chop them into small pieces. Set aside.
Dice the onion, mince the garlic, and chop the celery stalks.
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and cook for about 5 minutes, until translucent.
Add the minced garlic and chopped celery to the pot, and sauté for another 3 minutes.
Stir in the chopped parsnips, chicken or vegetable stock, salt, pepper, and thyme.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the parsnips are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
Return the soup to low heat and stir in the coconut milk.
Add the lemon juice and adjust seasoning with more salt or pepper if needed.
Heat the soup gently until warmed through, then serve garnished with chopped fresh parsley.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 18.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1083 mg | 23% | |
*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.
