This creamy parsnip soup is made from simply, pantry ingredients, but it still very flavourful. This soup is also loaded with nutrition, making it the perfect healthy meal for a winter's night.
parsnip, root vegetable, soup, vegetables
Servings4main servings, 6 side servings
AuthorJasmin Meere (thehappinesskitchen.com)
1large onion, diced
2medium yellow potatoes or 8 baby potatoes, cubed
1 1/2pounds (lbs)of parsnips (about 3 large parsnips or 5 small-medium sized ones), peeled and diced
3celery ribs, sliced
1apple (I used a gala apple), chopped
1 1/4cupscashew milk (or 1 cup of water blended with 1/2 cup raw cashews)
1large bay leaf (or 2 smaller ones)
1tspblack pepper, or to taste
1 tspsalt (I like using pink Himalayan), or to taste
Heat the avocado oil over low-medium heat in a large soup pot.
Sautée diced onion and crushed garlic. Remove from heat once onion is soft and garlic is fragrant (about 7 minutes).
Meanwhile, peel and chop potatoes, parsnips, celery, and apple.
Return soup pot to heat. Add in cut up vegetables and fruit along with stock, cashew milk, bay leaf, dried thyme, black pepper, and salt. Bring soup to a boil. Once soup has boiled, reduce heat and simmer for 20 minutes, or until parsnips and potatoes have softened.
Purée soup in a blender or using an immersion stick blender until completely smooth and velvety.
Ladle parsnip soup into bowl and garnish with parsley, olive oil, and pine nuts.