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–+ servings
Cream of parsnip soup supa de pastarnac

Cream of Parsnip Soup

In the mood for a comforting bowl of cream soup? This vegan cream of parsnip soup is silky, subtly sweet, and made with just a handful of simple ingredients.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 4

Ingredients 

  • 4 parsnips
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 1 sprig fresh rosemary
  • 1 L vegetable broth or water
  • 250 ml vegan cooking cream I used Alpro rice cuisine, but you can use any brand
  • 2 Tbsp extra virgin olive oil
  • salt to taste
  • pepper to taste

Instructions

  • Cut the parsnips into cubes and transfer them to a tray with the onion, garlic, and rosemary.
  • Add the olive oil and mix well.
  • Roast at 200°C for 30-40 minutes, or until the parsnips are fully cooked through.
  • Transfer to a blender and blend, gradually adding the vegetable broth and cooking cream, until you reach the desired consistency.
  • Season with salt and freshly ground black pepper, if needed.

Notes

Any plant-based cooking cream works in place of Alpro rice cuisine. Vegetable broth gives a richer soup, while water keeps it lighter. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.