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4.75 from 4 votes
creamy parsnip soup
Creamy Parsnip Soup {Gluten-Free, Vegan}
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A super creamy parsnip soup with sweet potatoes, white wine and coconut milk. Both vegan and gluten-free.

Course: Lunch, Soup
Cuisine: gluten free, Healthy, Vegan
Servings: 8
Calories: 154 kcal
Author: Vicky Berman
Ingredients
  • 3 large parsnips peeled and cut into 1 inch cubes (about 5-6 cups)
  • 1 sweet potato peeled and cut into 1 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 large onion diced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup dry white wine
  • 5-6 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon crushed red pepper flakes
  • fresh rosemary as a garnish
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl combine parsnips, sweet potatoes, 2 tablespoons olive oil, rosemary and salt. Toss to coat. Mix.
  2. Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.
  3. Heat remaining 1 tablespoon olive oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.
  4. Add white wine and let the mixture bubble up for a couple minutes.
  5. Add broth, bring to a boil. Cook for 1-2 minutes.
  6. Add coconut milk, salt to taste and crushed red pepper flakes. Bring to a boil.
  7. Add squash and sweet potatoes to the pot. Cook for a couple minutes.
  8. Remove from heat and puree with an immersion blender, food processor or blender.
  9. Garnish with extra rosemary, swirl of olive oil and pinch of crushed red pepper flakes.
Recipe Notes

Recipe Adapted from A Calculated Whisk

Nutrition Facts
Creamy Parsnip Soup {Gluten-Free, Vegan}
Amount Per Serving
Calories 154 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 895mg39%
Potassium 324mg9%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 2620IU52%
Vitamin C 10.9mg13%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.