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Creamed Parsnip Soup

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This is a seasonal favorite! Delicious any time of the day.


4 Cups chopped fresh parsnip

¾ Cup finely chopped fresh onion

3 cloves fresh finely chopped garlic

½ Cup chopped fresh celery

½ Cup chopped fresh carrot

1 Tbs. Himalayan salt or real salt

1 tsp ground black pepper

2 Tbs fresh rosemary (or 3 Tbs of dried rosemary)

½ Cup coconut oil

2 Cups Almond milk (click here to learn how to make your own almond milk)

4 cups pure water


Sauté the onions, garlic, celery, carrots in the coconut oil in a large pot until the onion starts to brown.

Add the water, parsnips, salt, pepper and rosemary to the pot and bring to a boil until all the veggies are soft.

Take the mixture off the heat and add half to a Vitamix with one cup of the almond milk and blend until creamy smooth for 2-3 minutes.

Pour that mixture into your soup serving container.

Now add the balance of the cooked mixture and the last cup of almond milk to your Vitamix and do it again.

Garnish individual bowls with fresh rosemary or parsley (as seen in the picture)

Example: Christmas dinner this past year, I garnished this soup with pomegranate seeds.  Enjoy!


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