Go Back
–+ servings
3.72 from 7 votes
sweet potato parsnip soup
Print
Sweet Potato Parsnip Soup {Gluten-Free}
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A creamy vegan and gluten-free sweet potato parsnip soup with shiitake mushrooms is rich, hearty and ever so slightly sweet.

Course: Lunch, Soup
Cuisine: gluten free, Healthy, Vegan
Servings: 4
Calories: 181 kcal
Author: Vicky Berman
Ingredients
  • 1/2 onion
  • 1 tablespoon extra virgin olive oil
  • 4 ounces shiitake mushrooms sliced
  • 5-6 cloves chopped garlic
  • 1 diced sweet potato
  • 3 parsnips sliced on diagonal
  • 5 cups vegetable broth
  • salt/pepper to taste
Instructions
  1. Heat pot over medium heat. Add oil and cook onion until translucent.
  2. Add shiitake mushrooms. Cook for a few minutes. Add more oil if needed.
  3. Add garlic and cook for 30 seconds.
  4. Add sweet potato and cook for a few minutes.
  5. Add parsnips and cook for a few minutes.
  6. Add vegetable broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15-20 minutes until parsnips and sweet potatoes are soft.
  7. Remove from heat and puree soup with immersion blender, regular blender or food processor.
Nutrition Facts
Sweet Potato Parsnip Soup {Gluten-Free}
Amount Per Serving
Calories 181 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1208mg53%
Potassium 666mg19%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 10g11%
Protein 2g4%
Vitamin A 5235IU105%
Vitamin C 22.7mg28%
Calcium 62mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.