Creamed Parsnip Soup

This is a seasonal favorite!

Delicious any time of the day.

parsnip soup pic


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



  • Sautee 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)

Or for Christmas dinner this past year, I garnished this soup with pomegranate seeds.  Enjoy!