Project Description

Lately, we have been getting a ton of parsnips in our organic share. There have been quite a few rainy  and cooler days which in my opinion, is perfect weather for a nice bowl of soup. Creamy and hearty, this parsnip soup is vegan and another easy way to incorporate a new ingredient into our diet.


Creamy Parsnip Soup
A hearty and delicious vegan soup recipe, perfect for cold, rainy days!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 6 small parsnips, peeled and chopped
  2. 1 large onion, peeled and finely diced
  3. 2 garlic gloves, peeled and minced
  4. 1 cup celery, chopped
  5. 1 tbsp. Earth balance vegan butter
  6. 3 Russet potatoes, peeled and chopped
  7. 5 cups vegetable stock
  8. 2 cups water
  9. Salt
  10. Ground black pepper
  1. Preheat oven to 400 degrees F
  2. Place parsnips, onion, and potato on a lightly oiled baking sheet and roast for roughly 20 minutes or until soft.
  3. In a large pot on medium-high heat, melt butter, then add onions, celery, garlic, salt, and pepper. Saute for 5 minutes or until soft.
  4. Add roasted vegetables, along with water and vegetable broth to other ingredients.
  5. Cover and let simmer for about 25-30 minutes.
  6. Remove soup from heat, and allow it to cool.
  7. Using a hand held blender or food processor, carefully puree soup until smooth.
  8. Serve at desired temperature and top with diced green onion as garnish.
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