Creamy Parsnip-Vegetable Soup Recipe

Name: Creamy Parsnip-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 large celery stalk, diced; Handful of celery leaves; 1 pound parsnips, scraped and cut into 1/2-inch dice; 2 large potatoes, peeled and cut into 1/2-inch dice; 2 medium carrots, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 1 1/2 teaspoons salt-free seasoning (see page 4 for brands); 2 vegetable bouillon cubes; 2 tablespoons minced fresh parsley; 1 1/2 cups rice milk, or as needed; 1/2 cup Silk creamer; Salt and freshly ground pepper to taste

Servings: persons

1 1/2 tablespoons olive oil
1 1/2 cups chopped onion
1 large celery stalk, diced
Handful of celery leaves
1 pound parsnips, scraped and cut into 1/2-inch dice
2 large potatoes, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and coarsely chopped
One 16-ounce can salt-free diced tomatoes, undrained
1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
2 vegetable bouillon cubes
2 tablespoons minced fresh parsley
1 1/2 cups rice milk, or as needed
1/2 cup Silk creamer
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and celery and saute over medium-low heat until both are golden.
3
Add the celery leaves, parsnips, potatoes, carrots, tomatoes, seasoning, bouillon cubes, and just enough water to barely cover the vegetables.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently until the vegetables are tender, about 20 to 30 minutes.
6
Remove from the heat.
7
With a slotted spoon, transfer half of the vegetables to a food processor or blender.
8
Process until smoothly pureed, then stir back into the soup.
9
Or simply insert an immersion blender into the soup pot and process until about half of the soup is pureed.
10
Stir in the parsley and enough rice milk to give the soup a slightly thick consistency.
11
Stir in the creamer, then season with salt and pepper.
12
Return the soup to low heat and simmer very gently for 10 to 15 minutes.
13
Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
14
This soup thickens as it cools.
15
Thin the consistency of any leftover soup with additional rice milk, and adjust the seasonings.
16
Per serving:
17
Calories: 259
18
Total fat: 8g
19
Protein: 5g
20
Fiber: 8g
21
Carbohydrate: 49g
22
Cholesterol: 0mg
23
Sodium: 97mg

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 1/2 cups chopped onion, 1 large celery stalk, diced, Handful of celery leaves, and more.

Yes, Creamy Parsnip-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Parsnip-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions