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

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

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.