Go Back
+ servings

Creamy Parsnip & Cashew Soup | Vegan

Venelina Dove M.D.
Boiled parsnips, carrot, onion, and potatoes are then pureed with some raw cashew nuts and vegetable broth into this creamy and tasty warm soup!
This is one homemade soup recipe, that is oil-free and prepared with only whole plant food ingredients. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Vegan Soup Recipes
Cuisine European
Servings 3 servings
Calories 211 kcal

Ingredients
 
 

Instructions
 

  • Chop the veggies (parsnips, potatoes, carrot, and onion) into 2-3 large pieces.
  • Place them in a pot, cover well with water and bring to a boil. Cook for about 15-20 mins or until tender.
  • Put the cashews and cooked veggies in a blender. Add vegetable broth from the pot and season with salt and pepper. Blend for several minutes until smooth.
  • Serve sprinkled with chopped parsley or sesame seeds. Enjoy!

Notes

  • You can adjust the thickness of your creamy parsnip and cashew soup by adding more or less vegetable broth. It is up to your taste. 

Nutrition

Serving: 1gCalories: 211kcalCarbohydrates: 49gProtein: 5gFat: 1gSodium: 228mgFiber: 8gSugar: 9g