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Parsnip Soup-Rich and Creamy

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Dairy-free, European, Gluten-free, Paleo, Vegan, Vegetarian, whole30
Servings: 6
Calories: 178kcal


  • 1 coconut oil
  • 2

    celery ribs

    large and chopped
  • 2 cloves garlic
  • 4 parsnips large, peeled and chopped
  • 1 tbsp


  • 1 tbsp basil dried
  • 3 vegetable stock or chicken
  • salt and pepper to taste
  • 1/2 cup coconut milk full fat


  • Place a large pot on medium heat and add coconut oil. When the oil is hot, add onion and garlic. Sauté for about 2 to 3 minutes. 

  • Add celery and sauté for another 3 minutes.  Add parsnips, seasoning and broth. 

  • Allow the soup to come to a boil.  Lower the heat and simmer for 30 minutes.

  • When the vegetables are tender, remove from heat.

  • Make the soup smooth or blend it in batches using a high-speed blender; or you can use an immersion blender. When the soup is blended, add it back to the pot and add coconut milk. Reheat the soup. Taste and adjust the seasoning as needed.


Calories: 178kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 24mg | Potassium: 643mg | Fiber: 8g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg