Go Back
–+ servings

Cozy Parsnip and Squash Soup | Vegan & Oil-free

Venelina Dove M.D.
Crafted from just 5 simple ingredients, this cozy parsnip and squash soup is thick and creamy without using any nuts or cream. It's a wholesome delight that's both simple to whip up and ready in a mere 20 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soups
Cuisine European
Servings 5 Servings
Calories 138 kcal

Equipment

Ingredients
 
 

  • 1.5 lbs butternut squash peeled
  • 2 potatoes medium
  • 1 parsnip
  • ½ celery root medium
  • 1¼ tsp thyme
  • 1½ tsp Himalayan salt
  • 4 cups water

Instructions
 

  • Chop the peeled squash, potatoes, parsnip, and celery root into large pieces. Place them in a pot together with the water and bring to a boil. Once boiling, reduce the heat and let simmer covered for about 15 minutes.
  • When the veggies are cooked, put everything in a blender. Season with thyme and salt and blend for a minute until smooth and creamy. If your blender is small you'll need to work in two batches.
  • Put the blended soup back in the pot. Serve with cooked chickpeas and fresh chopped parsley. Enjoy!

Notes

  • See the step-by-step photos in the blog post above for more visual instructions.
  • You can adjust the thickness of the soup by adding more or less water or broth according to your preference.

Nutrition

Serving: 1bowlCalories: 138kcalCarbohydrates: 34gProtein: 3gSodium: 33mgFiber: 7gSugar: 5g