Low Sodium Creamy Parsnip Soup

Indulge in the velvety richness of Low Sodium Creamy Parsnip Soup, a wholesome and heartwarming dish perfect for cozy evenings. This healthy, low-sodium recipe transforms naturally sweet parsnips into a luxuriously smooth, creamy soup without compromising on flavor. Sautéed onions and garlic join forces with fresh thyme and a splash of unsalted heavy cream to create a perfect balance of earthy and aromatic notes. Blended to silky perfection and garnished with vibrant parsley, this soup is a comforting yet guilt-free option for anyone seeking a lighter, low-sodium alternative. Ready in just 45 minutes, it’s an easy, delicious way to elevate your next meal while keeping it heart-healthy.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and chop the parsnips into small, even pieces for even cooking.

Step 2

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

Step 3

Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

Step 4

Add the chopped parsnips to the pot along with the unsalted vegetable broth, water, bay leaf, and fresh thyme. Stir to combine.

Step 5

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.

Step 6

Remove the bay leaf and discard it.

Step 7

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.

Step 8

Add the unsalted butter and stir until melted and well incorporated.

Step 9

Stir in the unsalted heavy cream and heat the soup gently over low heat for 5 minutes, stirring occasionally. Avoid boiling.

Step 10

Season the soup with black pepper to taste, maintaining its low sodium essence.

Step 11

Serve hot, garnished with fresh parsley for added flavor and brightness.

Nutrition Facts

Serving size	(2462.4g)

Amount per serving	% Daily Value*
Calories	1617.1

Total Fat 115.1g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 8.1g
Cholesterol 209.7mg	0%
Sodium 1000.6mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 26.7g	0%
Total Sugars 46.0g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 462.3mg	0%
Iron 5.4mg	0%
Potassium 3023.1mg	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: 62.3%

Protein: 3.4%

Carbs: 34.3%