Whole30 Creamy Parsnip Soup

Warm up with a bowl of velvety Whole30 Creamy Parsnip Soup, a hearty, dairy-free dish that's packed with nourishing flavors and perfect for cozy evenings. This gluten-free and paleo-friendly recipe transforms humble parsnips into a luxurious, silky soup blended with rich coconut milk and seasoned with fresh thyme, garlic, and a hint of lemon juice for brightness. With its quick prep time of 15 minutes and the use of wholesome pantry staples like olive oil, onions, and celery, this versatile recipe is both nutritious and satisfying. Serve it as a comforting main course or a delectable starter, garnished with a sprinkle of fresh parsley for a burst of color and flavor. Perfect for meal prep, it’s an ideal choice for those following a Whole30 or clean eating plan!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel the parsnips and chop them into small pieces. Set aside.

Step 2

Dice the onion, mince the garlic, and chop the celery stalks.

Step 3

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

Step 4

Add the diced onion and cook for about 5 minutes, until translucent.

Step 5

Add the minced garlic and chopped celery to the pot, and sauté for another 3 minutes.

Step 6

Stir in the chopped parsnips, chicken or vegetable stock, salt, pepper, and thyme.

Step 7

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the parsnips are tender.

Step 8

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.

Step 9

Return the soup to low heat and stir in the coconut milk.

Step 10

Add the lemon juice and adjust seasoning with more salt or pepper if needed.

Step 11

Heat the soup gently until warmed through, then serve garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2424.6g)

Amount per serving	% Daily Value*
Calories	1354.7

Total Fat 56.9g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 10.0g
Cholesterol 18.1mg	0%
Sodium 7065.8mg	0%
Total Carbohydrate 203.3g	0%
Dietary Fiber 36.3g	0%
Total Sugars 71.8g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 501.9mg	0%
Iron 7.9mg	0%
Potassium 4296.5mg	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: 36.2%

Protein: 6.2%

Carbs: 57.5%