This Vegan Creamy Roasted Parsnip Soup is a delightful and nutritious dish that showcases the natural sweetness of parsnips. Roasting the parsnips enhances their flavor, making this soup rich and satisfying.
The recipe is simple and perfect for anyone looking for a comforting vegan option. With just a few ingredients, you can create a creamy texture without using dairy, making it an excellent choice for a healthy meal.
Delicious Vegan Parsnip Soup Recipe
This soup features roasted parsnips blended with vegetable broth and coconut milk for a creamy finish. It takes about 50 minutes to prepare and serves 4 people, making it a great option for family dinners or meal prep.
Ingredients
- 4 medium parsnips, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Parsnips: Toss the chopped parsnips, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender.
- Blend the Soup: In a large pot, combine the roasted vegetables with vegetable broth and bring to a simmer. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer in batches to a blender.
- Add Creaminess: Stir in the coconut milk and nutmeg. Heat gently over low heat, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 22g
