Vegan Creamy Parsnip Soup

Warm up with a bowl of velvety Vegan Creamy Parsnip Soup, a deliciously comforting dish that’s as nourishing as it is flavorful. This plant-based recipe highlights the earthy sweetness of roasted parsnips, blended to silky perfection with creamy coconut milk and a fragrant mix of thyme, nutmeg, and garlic. The addition of vegetable broth and a splash of lemon juice creates a balanced flavor profile, while a garnish of fresh parsley adds a vibrant finishing touch. Perfect for chilly evenings or as a sophisticated starter, this quick and easy soup is ready in under an hour and is completely dairy-free and gluten-free. Pair it with crusty bread for the ultimate cozy meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel the parsnips and cut them into evenly sized chunks, about 1 inch thick.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Dice the onion and add it to the pot. Sauté until it becomes translucent, about 5 minutes.

Step 4

Mince the garlic cloves and add them to the pot, cooking for an additional minute until fragrant.

Step 5

Add the chopped parsnips to the pot and stir well, allowing them to cook for about 3-4 minutes.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the parsnips are tender.

Step 8

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.

Step 9

Stir in the coconut milk until fully incorporated.

Step 10

Add thyme, nutmeg, salt, and black pepper. Stir to mix evenly.

Step 11

Return the soup to low heat and let it simmer gently for 5 minutes to allow the flavors to meld.

Step 12

Remove from heat and stir in the lemon juice right before serving.

Step 13

Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 14

Serve hot and enjoy your creamy vegan parsnip soup!

Nutrition Facts

Serving size	(2407.6g)

Amount per serving	% Daily Value*
Calories	1598.4

Total Fat 60.8g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 12.1g
Cholesterol 16mg	0%
Sodium 5849.2mg	0%
Total Carbohydrate 248.8g	0%
Dietary Fiber 43.9g	0%
Total Sugars 86.8g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 545.0mg	0%
Iron 11.6mg	0%
Potassium 5326.7mg	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: 32.9%

Protein: 7.4%

Carbs: 59.8%