Last Updated on By Vicky 14 Comments
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Make a super creamy parsnip soup vegan with sweet potatoes, white wine and coconut milk. Gluten-free too!
I need soup in my life right now.
All day every day.
It is cold, it is winter time. It is soup overload time. Today I already had two bowls of soup. A sad first showing of miso soup from a packet poured into a hotel room disposable cup and filled with coffee maker heated up water. That didn’t quite hit the spot.
Then at dinner in Los Alamos, New Mexico (which is where the atomic bomb was invented – how’s that for a bit of trivia for ya) I had a bowl of vegetarian lentil soup.
That was a bit better than the miso, but it was made with brown lentils, and I am so much more a fan of the adorable red lentils (which pair awesomely with apples for a divine soup).
What I really wishI had, though, was a hot steaming bowl of creamy parsnip soup.
I know, parsnips are not the first ingredient you think of when it comes to a creamy soup, but you’ve got to give this delicious root vegetable a chance. I feel like parsnips are a highly underrated vegetable that you don’t see as the star of a dish too often. I mostly only see parsnip sprinkled around a bag of root vegetable chips. And that’s not ok, because parsnip is a star vegetable and needs to be embraced on it’s own! It does not need to be the backup act all the time.
I make roasted veggies all the time with butternut squash, sweet potatoes and parsnips, and seem to find myself gravitating to eating mostly the parsnips out of the bunch. There’s just something earthy and comforting about parsnips. They might currently be my favorite veggies.
So why not let those white carrot looking veggies shine on their own as the star of a hot creamy parnsip soup? Are ya with me?
This soup does require a bit of prep work since you first have to dice up the parsnips and sweet potatoes and then roast them, but trust me every bit of effort is worth it for this ever so slightly sweet, fragrant and spicy soup. If you have a kitchen assistant (boyfriend, fiance?) have them help you out here to make this process move along faster.
Once the veggies are roasted the soup making begins with a bit of onions sauteeing then deglazing to be followed up with a pour of broth and coconut milk. Then add in those fragrant veggies mix, and puree. Your creamy parnsip soup is almost ready!
The additional rosemary and crushed red pepper flakes make the soup flavors really pop and the parsnips are ever so slightly sweet and smooth.
Serve the creamy parnsip soup drizzled with a bit of high quality olive oil for a finishing touch!
Let me know what you think of this soup recipe in the comments below.
4.1 from 11 votes
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
- 3large parsnipspeeled and cut into 1 inch cubes (about 5-6 cups)
- 1sweet potatopeeled and cut into 1 inch cubes
- 2tablespoonsextra virgin olive oil
- 1teaspoonchopped fresh rosemary
- 1teaspoonsalt
- 1/2large oniondiced
- 1tablespoonextra virgin olive oil
- 1/2cupdry white wine
- 5-6cupsvegetable broth
- 1/2cupcoconut milk
- 1/2teaspooncrushed red pepper flakes
- fresh rosemaryas a garnish
Instructions
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.
Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.
Heat remaining 1 tablespoon olive oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.
Add white wine and let the mixture bubble up for a couple minutes.
Add broth, bring to a boil. Cook for 1-2 minutes.
Add coconut milk, salt to taste and crushed red pepper flakes. Bring to a boil.
Add squash and sweet potatoes to the pot. Cook for a couple minutes.
Remove from heat and puree with an immersion blender, food processor or blender.
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 154Calories 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.
