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Festive Parsnip Soup

Parsnips aren't just for hearty stews. They can be elegantly transformed into a silky puree to serve as a first course or main dish. This vegan parsnip soup is especially festive when garnished with brightly-colored, finely chopped veggies.

Parsnips aren't just for hearty stews. They can be elegantly transformed into a silky puree to serve as a first course or main dish. This vegan parsnip soup is especially festive when garnished with brightly-colored, finely chopped veggies.
Parsnips aren't just for hearty stews. They can be elegantly transformed into a silky puree to serve as a first course or main dish. This vegan parsnip soup is especially festive when garnished with brightly-colored, finely chopped veggies.

Festive Parsnip Soup

Serves 8

Ingredients:

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 6 garlic cloves, minced

  • 6 large parsnips, chopped

  • Salt and freshly ground black pepper

  • 4 cups vegetable broth

  • 2 tablespoons coconut oil

  • 2 tablespoons minced green onions (green part only) or chives

  • 2 tablespoons minced red bell pepper


Directions:

  1. Heat oil in a large pot over medium heat, swirling to coat the bottom.

  2. Add onion and garlic, and cook, stirring often, until onion is softened.

  3. Add parsnips and season with salt and pepper. Cook, stirring often, until parsnips are golden.

  4. Add broth and bring to a simmer. Cook until parsnips are very tender, 20 to 25 minutes.

  5. Working in batches, puree parsnip mixture in a blender or food processor.

  6. Add coconut oil and puree. Adjust seasoning with salt and pepper.

  7. Serve hot, garnished with green onions and bell pepper.


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