Creamy French Parsnip Soup
rating(s)
Vegan
Instructions
In a large soup pot on medium-low, heat the sherry and/or vegan butter.
Alternatively, you can use 1/4 cup of the vegetable broth instead.
After heating for a minute or two, add the chopped leeks to the pot and sauté it for a few minutes.
Add the parsnips, bay leaf, and the broth.
Turn the heat up. Once the soup is boiling, cover the pot, reduce the heat, and simmer for 15 minutes or until the parsnips are very tender.
Remove the bay leaf.
Now it’s blending time. You can use either a stand blender or an immersible blender.
If using a stand blender, it may work best to use a slotted spoon to add the veggies to the blender and then add just two or three cups of the broth so it’ll blend well. (You may also need to let it cool a little if your blender doesn’t handle hot ingredients well.)
Add the cashew cream or drained, soaked cashews to the blender or pot. (If you're using plant-based yogurt or sour cream, wait to add it along with the herbs.)
Blend in the blender or in the pot using an immersible blender until everything’s thick and creamy. If you used a stand blender, pour the creamed parsnips back into the soup pot.
Heat on medium, stirring constantly for a few minutes until the soup thickens and is warmed through.
Turn off the heat.
Stir in the herbs, white pepper, and salt to taste.
Ladle into bowls. I highly recommend serving with a crusty baguette and spreadable vegan cheese (like Spero’s The Goat or The Herb).
Bon appétit!
Notes:
You can also use white beans, plant-based yogurt, or plant milk for a low fat soup. A few plant-based sour creams may also work for you (check labels).
Since you'll be blending everything after cooking, you don't need to be too particular about how you chop your leeks and parsnips. However, stand blenders often make smoother soups than immersible blenders. So if you're using an immersible blender, you may get better results from chopping the veggies into smaller pieces, as well as using pre-made cashew cream.
Alternatively, you can use 1/4 cup of the vegetable broth instead.
After heating for a minute or two, add the chopped leeks to the pot and sauté it for a few minutes.
Add the parsnips, bay leaf, and the broth.
Turn the heat up. Once the soup is boiling, cover the pot, reduce the heat, and simmer for 15 minutes or until the parsnips are very tender.
Remove the bay leaf.
Now it’s blending time. You can use either a stand blender or an immersible blender.
If using a stand blender, it may work best to use a slotted spoon to add the veggies to the blender and then add just two or three cups of the broth so it’ll blend well. (You may also need to let it cool a little if your blender doesn’t handle hot ingredients well.)
Add the cashew cream or drained, soaked cashews to the blender or pot. (If you're using plant-based yogurt or sour cream, wait to add it along with the herbs.)
Blend in the blender or in the pot using an immersible blender until everything’s thick and creamy. If you used a stand blender, pour the creamed parsnips back into the soup pot.
Heat on medium, stirring constantly for a few minutes until the soup thickens and is warmed through.
Turn off the heat.
Stir in the herbs, white pepper, and salt to taste.
Ladle into bowls. I highly recommend serving with a crusty baguette and spreadable vegan cheese (like Spero’s The Goat or The Herb).
Bon appétit!
Notes:
You can also use white beans, plant-based yogurt, or plant milk for a low fat soup. A few plant-based sour creams may also work for you (check labels).
Since you'll be blending everything after cooking, you don't need to be too particular about how you chop your leeks and parsnips. However, stand blenders often make smoother soups than immersible blenders. So if you're using an immersible blender, you may get better results from chopping the veggies into smaller pieces, as well as using pre-made cashew cream.
Ingredients
1/4 cup (60 ml) dry vegan friendly sherry (optional)
1 tbsp. vegan butter (optional)
1 leek, sliced or chopped
1 lb. (454 g) parsnips, peeled and chopped
6 cups (1.5 liters) no-chicken stock or vegetable broth
1 bay leaf
1/2 cup (125 ml) cashew cream OR 1/2 heaping cup (80 g) raw cashews, soaked for 3 hours
2 tbsp. minced fresh dill
1 tbsp. minced fresh chervil or tarragon
Salt to taste
1/4 tsp. white pepper
1 tbsp. vegan butter (optional)
1 leek, sliced or chopped
1 lb. (454 g) parsnips, peeled and chopped
6 cups (1.5 liters) no-chicken stock or vegetable broth
1 bay leaf
1/2 cup (125 ml) cashew cream OR 1/2 heaping cup (80 g) raw cashews, soaked for 3 hours
2 tbsp. minced fresh dill
1 tbsp. minced fresh chervil or tarragon
Salt to taste
1/4 tsp. white pepper
Serving Size
10 oz.Prep Time
35 minutes
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