This basic vegan parsnip soup has just a few ingredients, but make sure to read the notes below for tasty add-in ideas and toppings. This soup is so versatile and can use whatever ingredients and veggies you have on hand!
1.5lbparsnipspeeled and chopped into 2-3 inch pieces (see notes for tips)
4cupsvegetable broth
2tablespoonsfresh herbssuch as thyme leaves and/or sage
1-2teaspoonslemon juice
saltto taste, if your veggie broth is not salted enough
Optional toppings: croutons, roasted chickpeas, fresh herbs (see notes for more ideas)
Instructions
Instant Pot Instructions
Set the Instant Pot to sauté mode (if you have different sauté settings, use the low one). Add the olive oil to the preheated inner pot, then add the chopped onion, garlic, and red pepper flakes, if using. Sauté for 5-8 minutes until the onion is softened. Stir often, and do not let it burn. If the onion starts to burn, turn off the sauté mode and continue to stir in the hot pot.
Add the parsnips, vegetable broth, and herbs. Cover with the lid and make sure the valve is set to sealing (if you have an older Instant Pot that has a valve). Cook at high pressure on the manual setting for 10 minutes.
Let the pressure release naturally. Use an immersion blender to puree the soup to your desired creaminess. Stir in lemon juice to taste and season with salt, if needed. Serve warm, garnishing with your favorite soup toppings.
Stove top instructions
Preheat the olive oil in your soup pot. Add the chopped onion, garlic, and pepper flakes, if using. Sauté for 5-8 minutes over medium/low heat to soften and caramelize the onion. Do not let it burn.
Add the chopped parsnips and vegetable broth. Bring to a boil, then lower the heat to a simmer and cook uncovered for 15-20 minutes, or until the parsnips are very soft and easily pierced with a fork.
Stir in the fresh herbs and cook for a minute.
CAREFULLY use an immersion blender to puree the soup until desired creaminess. You can make it as smooth or as chunky as you like. Stir in lemon juice and season with salt, if needed. Serve warm, garnishing with your favorite soup toppings.
Notes
Parsnip tips
Make sure to choose young, fresh parsnips. Old, too-large parsnips can be tough, woody, and sometimes a little bitter. If you make your soup and find it too bitter, you can stir in a tablespoon of maple syrup into your soup to balance it out. Another option is to add carrots or a diced apple to the soup to add some sweetness, if you think your parsnips are old.
Parsnip soup add-ins
Try adding any of these vegetables, which work great in pureed soups: Carrots potatoes, sweet potatoes, zucchini, cauliflower, broccoli, butternut squash, pumpkin, leeks (dice and use in place of onions).In addition to veggies, try any of these delicious flavor boosters: Diced apple with seeds and core removed, a tablespoon of maple syrup, handful of raw cashews (add with the broth to cook and soften them), Cajun spice, curry powder, sub coconut milk in place of some of the vegetable broth, add 4 oz vegan cream cheese for extra creaminess.
Soup toppings
Try an of these: Croutons, crunchy roasted chickpeas, vegan bacon bits, roasted pumpkin seeds, tortilla strips or crushed tortilla chips, fresh herbs (finely minced parsley, basil, scallions, or chives), a dollop of vegan sour cream on top.