Anyone else feel like they’re still unwinding from the holiday? While I love love love spending time with friends and family and sharing good food, it always takes me awhile to get back into the groove of things afterwards. There are some things that have been helping me get back into the flow – exercise, quiet down time for reading or watching favorite movies (currently mid Harry Potter marathon!), and making easy, nourishing meals like this creamy dairy free parsnip and chive soup.
A good soup recipe is at the top of the list of my all time favorite things, and favorite ways to warm up. Especially this time of year when every day IS RAIN and I literally need just as many lights on in my house during the day as I do at night.
Not even exaggerating.
These are the days that I dream of spending the winter in someplace warm and tropical.
But for now…
Creamy parsnip and chive soup + twinkle lights + kitty cuddles = things that are keeping me sane.
I took the easy route with this recipe and made this parsnip soup in my pressure cooker. We received one as a wedding present and I recently realized that I don’t use it neaaaarly enough. Especially for simple recipes like this. If you have an instant pot you can easily use it instead of a pressure cooker. Or if you are pressure cooker-less AND instant pot-less you can absolutely make it in a classic soup pot, it will just take a little bit longer to make.
The inspiration came when I tried making a whipped parsnips recipe for thanksgiving by pressure cooking parsnips and then whipping them in the food processor with some cashew cream. I have made whipped parsnips before with success for this recipe, but somehow by cooking them in the pressure cooker the texture was just a leeeeetle bit off. Not exactly blog material. So I re-purposed that fail into a delicious chive flecked soup and never looked back.
I thought – why not quickly cook parsnips in the pressure cooker together with a yummy broth, some garlic, and a few cashews (for that extra creamy goodness) and then just blend it all up before stirring in some finely chopped chives and dishing it up?
Since this is a pretty simple recipe, don’t skip the chives and the fresh lemon added at the end. They take this soup to level 💯💯💯
Super easy, perfect for cold and rainy (or snowy!) days, and ready in less than 30 minutes (and probably could be ready in less than 20 minutes if you’re really focused).
Because after all the fancy, indulgent food that comes along with Thanksgiving, a little delicious + healthy simplicity is exactly what your weeknight dinner needs.
So do yourself a favor and make a batch of this tonight. Creamy and lovely, simple and healthy, this soup is the perfect antidote to all the bustle that this time of year brings. It will warm up your home and warm up your belly.
equipment used for this recipe
Creamy dairy free parsnip and chive soup is the perfect ready in less than 30 minutes cozy dinner for your weeknight! Vegan and Paleo.
- 3 pounds parsnips, trimmed and peeled (about 4 large parsnips)
- 3 cloves of garlic
- 1/2 cup raw cashews
- 6 cups of broth of choice + more if needed to thin
- 1/4 cup olive oil + more for drizzling
- juice of half a lemon
- 1 teaspoon salt + more to taste (I used about 2 1/2 teaspoons total, but my broth was completely unsalted)
- a few grinds of black pepper
- 1/4 cup fresh chives + more for garnish
pressure cooker instructions
- Place parsnips, garlic, raw cashews and broth in pressure cooker and bring to a boil.
- Lock and seal the lid and bring up to high pressure. Reduce heat to medium low, maintaining the pressure, and cook for 10 minutes.
- Use a quick release method and when pressure is released, remove the lid.
regular cooking instructions
- Place parsnips, garlic, cashews and broth in a large stock pot and bring to a boil.
- Lower to a simmer and cook for about 35-40 minutes, until parsnips and garlic are very tender, and cashews are plump.
to finish the soup
- Blend soup mixture in a blender with olive oil, in two batches if necessary. Don’t over fill the blender with hot soup or you can burn yourself with splattering liquid. Cover the lid with a dish towel before blending to be extra careful.
- Thin with another 1/2 cup or so of broth if desired.
- Season with lemon juice, salt, black pepper, and chives.
- Serve topped with a bit more fresh chives, a drizzle of olive oil, and black pepper.
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo