Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Dairy Free Parsnip and Chive Soup {paleo + vegan}


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nyssa Tanner
  • Total Time: 20-40 minutes
  • Yield: 4-6 servings 1x

Description

Creamy dairy free parsnip and chive soup is the perfect ready in less than 30 minutes cozy dinner for your weeknight! Vegan and Paleo.


Ingredients

Scale
  • 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 

Instructions

pressure cooker instructions

  1. Place parsnips, garlic, raw cashews and broth in pressure cooker and bring to a boil.
  2. Lock and seal the lid and bring up to high pressure. Reduce heat to medium low, maintaining the pressure, and cook for 10 minutes.
  3. Use a quick release method and when pressure is released, remove the lid.

regular cooking instructions

  1. Place parsnips, garlic, cashews and broth in a large stock pot and bring to a boil.
  2. 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

  1. 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. 
  2. Thin with another 1/2 cup or so of broth if desired. 
  3. Season with lemon juice, salt, black pepper, and chives. 
  4. Serve topped with a bit more fresh chives, a drizzle of olive oil, and black pepper. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes