Vegan Parsnip Soup Recipe

Have you ever had vegan parsnip soup before? It’s so delicious. This parsnip soup is exactly the style of dish I enjoy cooking most: Cherishing simplicity and celebrating the ingredient. This soup spotlights the creaminess and sweetness of parsnips and has just such a rich flavour. It’s a perfect dish for the winter months. Furthermore, parsnips are a healthy vegetable; they contain more fibre, vitamin c and potassium than carrots by weight! So, this soup is a delicious allrounder that I can wholeheartedly encourage you to try. Let’s dive right into this vegan parsnip soup recipe!

Ingredients for Vegan Parsnip Soup: 

• Parsnips
• Soy cream
• Vegan butter subsititute
• Vegan white wine
• Vegetable stock
• Salt & pepper
• Nutmeg
• Optional: walnuts
• Optional: olive oil
• Optional: red garden cress

Firstly, you will need the base of the soup, the parsnip. Secondly, you need a plant-based cream, for which I like using soy cream. Vegan white wine takes the flavour of the soup to the next level. Furthermore, we need vegetable stock. It works best to make a vegetable stock customized to this soup, using the cutting waste of the parsnip as the main ingredient. To learn more about how to make such a simple vegetable stock, check out this recipe. If you don’t have additional cutting scraps for making vegetable stock, add a bit of carrot, onion and garlic. To season the soup, you will need black pepper, salt, and a pinch of nutmeg. I added thinly sliced walnuts, parsnip chips, and red garden cress as garnishes. You can add other toppings of your liking too. 

Delicious Vegan Parsnip Soup Recipe: 

Making Fresh Parsnip Vegetable Stock:

First, give all your vegetables a good rinse. Cut off the end pieces of the parsnip, and put them into a pot. Take your knife and thinly cut slices of the thick end of the parsnip, and set them aside. We will use these to make parsnip chips later. Once you have cut off 3-4 slices per serving, peel the parsnips, and cut the parsnip into bits. Don’t discard the peel either, it will add delicious flavour to the vegetable stock.

Take the peel, and add it to the pot with the other cutting scraps. Add your other stock vegetables of choice, top everything with water, and bring to a simmer.

Making the Vegan Parsnip Soup:

While the parsnip stock is simmering, add half of the vegan butter to a soup pot, and let it melt. Put the rest of the butter back into the fridge, as we will need chilled vegan butter later. Add the parsnip pieces to the molten butter and season with salt and pepper. Gently sauté the parsnip until turning soft and developing a touch of colour.

At this stage, deglaze the pot with white wine. Take ladlefuls of the parsnip stock, and add it through a strainer into the soup pot. Allow everything to simmer gently for fifteen minutes. This will allow the sweetness of the parsnip to develop nicely. I love how the sweetness and black pepper harmonize, so you can dare to add some more pepper if you want. 

Preparing the Garnishes for Vegan Parsnip Soup:

While the soup is simmering, take a pan and add olive oil. Heat the oil, but be careful to keep it below its smoke point. Add the thin parsnip slices, and gently fry them from both sides until turning crispy and of caramel colour. Take them from the oil, and allow them to rest on a paper towel. Don’t discard the olive oil. The infused oil is delicious to dress the soup with. Alternatively, you can make parsnip chips using an air fryer as well.

Now, the soup will have simmered long enough. Take an immersion blender, and blend the soup to a smooth consistency. Slowly add the vegan cream, and mix it in. Once the soup has reached the desired consistency, give it its last season with salt, pepper and nutmeg. Add the chilled butter to the soup, and use the immersion blender to foam up the soup. 

Serving the Parsnip Soup:

Serve the parsnip soup right away, and dress it with a touch of infused olive oil, crushed walnuts, parsnip chips, cress, black pepper and a sprinkle of grated nutmeg.

I love this soup. It is simple and doesn’t require many ingredients, but super impressive in its look and taste. Let me know what you think!

Some more Recipe Inspirations:

• If you like soups, give this simple yet delicious pumpkin soup a look. It is quick to make and super creamy!
• Another amazing soup is this roasted garlic soup.
• This red beet soup is so beautiful and tasty!
• Pappa al pomodoro is a tuscan classic.
• Roasted tomato soup is so simple and delicious.
• Carabaccia is the Italian version of beloved French onion soup.