vegan parsnip soup

Parsnip Soup with Apples, Cardamom and Toasted Hazelnuts. Vegan adaptable. make this on the stovetop, or roast the parsnips in the oven! If hazelnut allergies, sub walnuts and walnut oil.

Parsnip Soup with Toasted Hazelnuts

onion, diced

garlic cloves, rough chopped

thyme (or 1 tsp dried thyme)

th of an apple, sliced

lbs parsnips, washed and sliced to 1/2 inch thick disks

salt

cardamom

white pepper

heavy cream,

Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.

Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.

Turn heat off and puree either using an immersion blender or  regular blender ( blend in batches) until smooth. Place back in the pot over low heat.

Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.

Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

Stovetop version:  ( see notes for roasted version) 

I love the pictures and hopefully i will get a chance to attempt this recipe.

Im also going to followed this on to on of my friends who loves parsnip.

Thank you

This was divine. Made it with the heavy cream but the soup still seemed lite. The cardamom was heavenly!

I decided to do the roasting method- came out delicious!

Love Parsnips!  This recipe looks like a winner.  Will try it as soon as I find some really healthy looking parsnips.

Great way to enjoy this winter vegetable. Easy and tasty!

Made this soup as part of Thanksgiving dinner.  Fabulous.  Followed the recipe exactly as is, except I left out the cream but added a dollop of sour cream to each bowl.  The hazelnuts are a must!  Thank you, Sylvia.

Fabulous soup! Tried for first time over the Christmas holidays and everyone raved about it! I highly recommend this one! Part of us garnished with tarragon/goat cheese and the other feta. Delicious. Take a chance on a new recipe, I don't think you'll be disappointed with this one.

I did this on an instant pot for 5 minutes. I did all the sauteeing in the Instant pot as well. I used half an apple instead of a quarter. It was delicious !

This was so delicious and very easy to make, especially with an immersion blender. Thank you!

Lovely fall recipe! Easy to make and creamy on its own, decided not to use the cream in the end.

This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, parsnips, and potatoes! It's naturally dairy-free, vegan, and delicious.

Creamy Parsnip Soup with Roasted Garlic

(70 g) cashews

garlic

Olive oil,

lb. (450 g) parsnips, ends

onion,

rosemary

Salt and black pepper,

(473 ml) vegetable stock

(473-710 ml) water

lemon

Optional toppings: parsley, olive oil, croutons, etc.

Prep

Preheat the oven to 425F and set a baking sheet aside. Place the cashews in a medium bowl and cover with boiling (or very hot) water. Let soak while the vegetables roast in the oven.

Vegetables

Cut the top 1/4” off of the head of garlic to expose most of the cloves. Place on a sheet of aluminum foil, then drizzle with oil and wrap it up to seal it tightly. Add the parsnips, potatoes, and onion to the baking sheet and drizzle with oil, salt, pepper, and rosemary, if using. Use your hands to toss them until evenly coated, then spread them out evenly on the baking sheet. Add the foil-wrapped garlic to the baking sheet as well.

Roast

Place the baking sheet on the top rack of the oven and roast for 35 to 40 minutes, until the vegetables are golden and tender. 

Blend

Use tongs to transfer the roasted vegetables to a blender. Carefully unwrap the garlic and squeeze the tender cloves into the blender. Drain the cashews, then add them to the blender along with the vegetable broth and water. (Note: I used an 8-cup blender, but if yours is smaller you may need to work in batches). Blend until smooth and creamy; add more salt and pepper to taste, if necessary. 

Serve

transfer the soup to a large pot or large saucepan, then stir in the lemon juice (you can also just mix the lemon juice in the blender, but I find the soup easier to serve from a pot). Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to 2 months.

Hi Caitlin !
I tried this recipe this week for my meal prep and OMG those flavours !!! I'm addicted to this soup : the perfect balance between parsnips, garlic and rosmary ! I loved how easy it was to make this beauty &lt;3 Such a beautiful way to end parsnip season !
Thank you so much for this creamy dreamy one !
Have a wonderful day and take care &lt;3

Made this weekend and shared with a friend. I rarely make parsnips but thought it would be a fun way to get more diverse vegetables into my diet. Turns out they are delicious when roasted and this was such a warming, hearty, craveable soup. I garnished with lemon and parsley, and I think I’ll sprinkle paprika on the leftovers to add even more depth of  flavour. The garnishes really helped give it some lift as the soup is extremely creamy and earthy (in a good way!). Lovely recipe to balance my repertoire of soups that I’ll be making all winter long. Thanks for sharing!

https://content.jwplatform.com/videos/paiAAvUv.mp4

This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, and parsnips! Naturally vegan and so delicious.

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Top 2 vegan parsnip soup recipes from across the web

The most viewed vegan parsnip soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parsnip Soup with Toasted Hazelnuts

Creamy Parsnip Soup with Roasted Ga...

The most viewed vegan parsnip soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine