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

  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20-40 minutes
  • Yield: 4-6 servings


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

  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.