Luscious vegan parsnip soup

Luxembourg City, Luxembourg

Hello Ladies,

The Man and I are back in Luxembourg after spending a few weeks catching up with everyone in Paris. The weather here is a little bizarre… one minute there’s snow, then nasty rain. Hmmm. Soup weather you say? Absolutely! It makes me yearn for the soup I made a couple of weeks ago in Herblay: thick, velvety, wintery parsnip soup.

Vegan parsnip soup - cover

I immediately thought of Hanin who, after she tasted this soup a year or so ago, made me promise to share the recipe. The original comes from my all-time favorite 400-Best Ever Soups cookbook (the same book that inspired my French Onion Soup post). Since I’m laying off dairy and meat, I made vegan alterations for ingredients like chicken stock and butter. The result is a lighter parsnip soup that’s just as good as the original and less caloric to boot!

I’m happy to submit this soup as main dish (it’s a hearty little devil!) to The Novice Gardener‘s Fiesta Friday #53 in honor of FF’s 1st anniversary!

Ingredients

  • 900gr / 2lb parsnips
  • 15 ml / 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 10 ml / 2 tsp ground cumin (or more… cumin is the bomb diggity)
  • 5 ml / 1 tsp ground coriander
  • 1.2 liters / 5 cups vegetable stock
  • 150 ml / 2/3 cup almond milk
  • Salt & pepper
  • Chives and / or croutons to garnish (hold the croutons if you’re making this gluten free)

Instructions

Peel and thinly slice parsnips. This took me a while to do, I suggest using a mandoline if you’ve got one. Chop onion and garlic.

Heat oil in a pan and add parsnips, onion and garlic. Stir occasionally. You’ll know the parsnips are done when they have softened but not colored.

Add the spices and stir, cooking for about 2 minutes.

Gradually pour the stock and mix well.

Cover the pan and simmer for about 20-30 minutes until the parsnips are nice and soft.

Using a hand blender, purée the soup until smooth. No hand blender? Just purée in batches in a regular blender before returning soup to the pan.

Add the almond milk and mix well. Reheat for a few minutes if required.

Salt and pepper to taste.

Vegan parsnip soup - close up

Tip: If the soup is too thick for your liking, just add a little extra vegetable stock. Adjust seasoning accordingly.

Toss some fresh chopped chives and / croutons and serve immediately. Enjoy with a good book while sitting by the fireplace (optional).

Vegan parsnip soup - from the top

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15 thoughts on “Luscious vegan parsnip soup

  1. Jan January 30, 2015 at 2:10 pm Reply

    Hey everyone,
    I’m a witness to the deliciousness of this soup of Beth’s. Today we had snow and that put me in soup making mode but alas, no parsnips!

  2. […] Beth […]

  3. Selma's Table January 30, 2015 at 8:18 pm Reply

    Hi Beth – your soup does sound delicious and I love that you have modified it for vegans and come up with something so tasty. Thank you for sharing this with the Fiesta Friday crowd!

  4. Julie is HostessAtHeart January 30, 2015 at 10:32 pm Reply

    It is definitely soup season Beth. Would you believe I have never eaten parsnips? I’ve heard them compared to carrots is that correct?

    • Beth @ Culinary Correspondence January 31, 2015 at 8:57 am Reply

      Hi Julie, thanks for stopping by!

      I had parsnips for the first time about 2 years ago 🙂 They look like white carrots and are root vegetables – that’s where the similarities end if you ask me. Parsnips have a different texture when raw (they aren’t as “hard” as carrots”) and have a very unique and delicious flavor that’s hard to describe. You should try them!!

  5. Michelle @ Giraffes Can Bake January 31, 2015 at 11:39 am Reply

    I love parsnips and this soup looks delicious, definitely perfect for the weather right now

  6. spiceinthecity February 1, 2015 at 12:00 pm Reply

    What a delicious soup! Lovely in this frightful weather 🙂

    • Beth @ Culinary Correspondence February 1, 2015 at 1:29 pm Reply

      Agreed – there is something special about a steaming hot bowl of soup this time of year! Thanks for stopping by 🙂

  7. Hanin February 3, 2015 at 8:38 am Reply

    Bethiiiiiiiiiiiiiie!!

    Is this the amazing soup we had for Jan’s surprise birthday party? 🙂
    It was delicious!

    I have to admit I am not a big fan of soups, but Thomas made me re-discover them. Now, with the diet, we are looking up nice recipes that we can make for dinner during the week.

    And this one, I LOVE ! thank you so much for sharing the recipe :)))

    All I need to do now is find out how to say Parsnip in Spanish 😉

    Can’t wait to see you!!!
    Lots of Kisses to all

    • Beth @ Culinary Correspondence February 3, 2015 at 10:16 am Reply

      Hey Hanin,

      Yes it’s the soup I made for mom’s surprise party!! Sorry it took me so long to post it 🙂

      It’s a great recipe for weeknight meals – super simple. Plus it makes a big batch so you guys can enjoy quick lunches or dinners with the leftovers.

      I looked it up: parsnip = chirivía 😉

      Bon appétit!

  8. Hanin February 3, 2015 at 11:52 am Reply

    Sopa de chirivía it is!! ^^

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