Heart-Healthy Creamy Parsnip Soup

Warm up with a comforting bowl of Heart-Healthy Creamy Parsnip Soup, a silky delight that's as nourishing as it is flavorful. Packed with naturally sweet parsnips, aromatic garlic, and cozy hints of thyme, this recipe is a wholesome twist on a classic creamy soup—only here, it's dairy-free and low in sodium. Blended to velvety perfection with unsweetened almond milk and seasoned to balance every layer, this soup delivers a creamy texture without heavy cream, making it ideal for heart-conscious eaters. Quick to prepare in under an hour, it’s an easy weeknight dinner or a perfect starter for any occasion. Garnished with fresh parsley for an herby finish, this soup is a simple yet elegant way to highlight seasonal produce.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Parsnips
• 2 tablespoons Olive oil
• 1 large Onion
• 2 cloves Garlic cloves
• 1 liter Low-sodium vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Unsweetened almond milk
• 2 tablespoons Fresh parsley

Directions

Step 1

Begin by cleaning and peeling the parsnips. Slice them into small, even pieces to ensure they cook evenly.

Step 2

Dice the onion and mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 5

Add the chopped parsnips to the pot and stir to combine with the onions and garlic.

Step 6

Pour in the low-sodium vegetable broth, and add the bay leaf and thyme. Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer, cover the pot, and cook until the parsnips are very tender, about 20 minutes.

Step 8

Remove the bay leaf, then use an immersion blender to purée the soup in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Step 9

Stir in the unsweetened almond milk, then season with salt and black pepper to taste. Heat gently over low heat, stirring occasionally.

Step 10

Taste and adjust seasonings if necessary. Remove the soup from heat and ladle into bowls.

Step 11

Garnish each bowl with freshly chopped parsley. Serve hot.

Nutrition Facts

Serving size	(2005.0g)

Amount per serving	% Daily Value*
Calories	920.3

Total Fat 45.8g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 7.3g
Cholesterol 10mg	0%
Sodium 2586.4mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 37.0g
Protein 11.5g	0%

Vitamin D 87.8IU	0%
Calcium 744.1mg	0%
Iron 6.4mg	0%
Potassium 3150.0mg	0%

*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.

Source of Calories

Fat: 43.8%

Protein: 4.9%

Carbs: 51.3%