by Caitlin Shoemaker
updated on
GFGluten FreeGRGrain FreeNFNut FreeVVegan
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This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, and parsnips! Naturally vegan and so delicious.
Celebrate parsnip season with this delicious and creamyParsnip Soup!This cozy and healthy soup is packed withflavor, mostly hands-off, and naturally plant-based thanks to a few simple tricks.
Parsnips are aroot vegetableclosely related tocarrotsand parsley – and kind oftastelike a combination of the two! They also look like whitecarrotsif you ask me 😉
Parsnips are native to Eurasia, but are grown and found in most grocery stores in the US as well. Their harvesting season is from fall to early spring, but they tend to become less flavorful towards the end of their season.
Look for medium sized parsnips at your grocery store – the larger parsnips can sometimes have a thick woody core that is not edible and needs to be removed. A lot of the parsnipflavoris close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.
INGREDIENTS
You only need a few simpleingredientsto make this healthy andcreamy soup!
Parsnips are naturally sweet but kind of fibrous, so we’ll up the creamy mouthfeel with starchypotatoesand some soaked cashews – no need forheavy cream! Tangy lemon juice cuts through thesweetnessof the roastedvegetables, andvegetablebroththins everything out!
You’ll only need about 1pound parsnipsfor thisrecipe, but if you bought extra you can also make thesePerfect Roasted Parsnips with Gremolata🙂
HOW TO MAKE PARSNIP SOUP
Thiscreamy soupcomes togetheralmost entirely in theoven– yep that’s right, no need tosimmer,boil, or stand over a hotpot! Roasting thevegetablescreates more depth offlavorand complements the subtly sweetflavorof the parsnips.
- Preparethe veggies, then toss on a sheet tray with oil,salt, and pepper
- Roastuntiltenderand golden
- Pureethe soup in ablender, until smooth and creamy.
- Pour thepureed soupinto servingbowls, thengarnishand serve!
I like to top my soup with some freshly chopped parsley and a drizzle ofolive oil, but some croutons or even parsnip chips would also be great! I like my soup on thevery thickside, but if you prefer yours to be thinner you can always add more water orvegetablebroth.
COOKING TIPS + FAQ:
- Is there a substitute for cashews?You can make this recipe nut free by omitting the cashews, and replacing the water with a creamy plant-based milk of your choice! If you don’t have a high-speed blender, you can also use 1/4 cup of creamy cashew butter (or tahini for nut free!)
- What should I serve this with?Thisrecipeworks great as an appetizer or starter, but you can also serve it as a main course. I’d recommend serving it with some plant protein like myCrispy Tofu, or you can alsostirin some white beans or chickpeas after youpureethe soup too.
- Can I add morespices?Absolutely! I strongly recommend using the recommended rosemary, and you could also add a few sprigs ofthymeas well. Smoked paprika could also be a nice touch 🙂
If you’re looking for moresoup recipes, you’ll also love thisVeganPotatoLeekSoup, thisVegan Zuppa Toscana, and thisOnePotVegan Lasagna Soup!
Finally, if you make thisrecipeand decide to share it onFacebookorInstagram, don’t forget to tag me@FromMyBowl+ #FromMyBowl! I love seeing your delicious recreations 🙂
This sheet pan Creamy Parsnip Soup has layers of flavor thanks to oven roasted garlic, onion, parsnips, and potatoes! It’s naturally dairy-free, vegan, and delicious.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: Serves 4 to 6 1x
- Category: Soup
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup (70 g) cashews
- 1 head garlic
- Olive oil, for drizzling
- 1 lb. (450 g) parsnips, ends trimmed and cut in half*
- 1 lb. (450 g) gold potatoes, quartered
- ½ yellow onion, cut in half
- 1 tablespoon fresh rosemary (optional, but recommended)
- Salt and black pepper, to taste
- 2 cups (473 ml) vegetable stock
- 2–3 cups (473-710 ml) water
- Juice of 1/2 lemon
- Optional toppings: parsley, olive oil, croutons, etc.
Instructions
- Prep: Preheat the oven to 425F and set a baking sheet aside. Place the cashews in a medium bowl and cover with boiling (or very hot) water. Let soak while the vegetables roast in the oven.
- Vegetables: Cut the top 1/4” off of the head of garlic to expose most of the cloves. Place on a sheet of aluminum foil, then drizzle with oil and wrap it up to seal it tightly. Add the parsnips, potatoes, and onion to the baking sheet and drizzle with oil, salt, pepper, and rosemary, if using. Use your hands to toss them until evenly coated, then spread them out evenly on the baking sheet. Add the foil-wrapped garlic to the baking sheet as well.
- Roast: Place the baking sheet on the top rack of the oven and roast for 35 to 40 minutes, until the vegetables are golden and tender.
- Blend: Use tongs to transfer the roasted vegetables to a blender. Carefully unwrap the garlic and squeeze the tender cloves into the blender. Drain the cashews, then add them to the blender along with the vegetable broth and water. (Note:I used an 8-cup blender, but if yours is smaller you may need to work in batches).Blend until smooth and creamy; add more salt and pepper to taste, if necessary.
- Serve: transfer the soup to a large pot or large saucepan, then stir in the lemon juice (you can also just mix the lemon juice in the blender, but I find the soup easier to serve from a pot). Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to 2 months.
Notes
- Nut Free: use 1/4 cup of tahini in place of the cashews, or replace the water with a creamy plant-based milk of your choice!
Keywords: vegan parsnip soup, parsnip potato soup
