Creamy French Parsnip Soup

Creamy French Parsnip Soup

Cuisines: Vegan, WFPB, French

Courses: Lunch, Dinner

Servings: 6

Keywords: Soup, Thanksgiving, Christmas, Nut Free Option, Oil Free, Dairy Free, Gluten Free, Low Fat

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins




  • ¼ cup (60 ml) dry sherry (optional)
  • 1 Tbs. vegan butter (optional)
  • 1 leek, sliced or chopped
  • 1 lb. (454 g) parsnips, peeled and chopped
  • 6 cups (1.5 liters) no-chicken stock or vegetable broth
  • 1 bay leaf
  • ½ cup (125 ml) cashew cream OR heaping ½ cup (80 g) raw cashews, soaked for 3 hours
  • 2 Tbs. minced fresh dill
  • 1 Tbs. minced fresh chervil or tarragon
  • 1 tsp. salt, or to taste
  • ¼ tsp. white pepper


  1. In a large soup pot on medium-low, heat the sherry and/or vegan butter. (Note: like wine, some sherries are vegan and some aren't.) Alternatively, you can use ¼ cup of the broth instead.
  2. After heating for a minute or two, add the chopped leeks to the pot and sauté it for a few minutes.
  3. Add the parsnips, bay leaf, and the broth.
  4. Turn the heat up. Once the soup is boiling, cover the pot, reduce the heat, and simmer for 15 minutes or until the parsnips are very tender.
  5. Remove the bay leaf.
  6. Now it’s blending time. You can use either a stand blender or an immersible blender.
  7. If using a stand blender, it may work best to use a slotted spoon to add the veggies to the blender and then add just two or three cups of the broth so it’ll blend well. (You may also need to let it cool a little if your blender doesn’t handle hot ingredients well.)
  8. Add the cashew cream or drained, soaked cashews to the blender or pot. (If you're using plant-based yogurt or sour cream, wait to add it along with the herbs.)
  9. Heat on medium, stirring constantly for a few minutes until the soup thickens and is warmed through.
  10. Turn off the heat.
  11. Stir in the herbs, white pepper, and salt to taste.
  12. Ladle into bowls. I highly recommend serving with a crusty baguette and spreadable vegan cheese (like Spero’s The Goat or The Herb).
  13. Bon appétit!

Nutrition Facts

Serving Size: 6

Serving Per Recipe: 6

Amount Per Serving
Calories 196
% Daily Value*
Total Fat 9.2g 14%
Saturated Fat 1.9g 9%
Trans Fat 0g
Sodium 600mg 25%
Total Carbohydrate 21.8g 7%
Dietary Fiber 4.6g 18%
Sugars 5.5g
Protein 8.3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


If you need to make this nut-free, check your vegan butter's ingredients to ensure it doesn't include nuts. Nut substitutions (1/2 cup each, or to your liking):

* Sunflower seeds, soaked

* Cooked white beans

* Plant-based yogurt

* Plant-based sour cream

* Plant-based creamer (plain unsweetened)

You can also use white beans or plant-based yogurt for a low fat soup. A few plant-based sour creams may also work for you (check labels).

Since you'll be blending everything after cooking, you don't need to be too particular about how you chop your leeks and parsnips.

However, stand blenders often make smoother soups than immersible blenders. So if you're using an immersible blender, you may get better results from chopping the veggies into smaller pieces, as well as using pre-made cashew cream.

For metric measurements, I've used the closest conversion, rounded up or down as needed. If you're buying something packaged, it's fine to use your standard equivalent, like 500 g of parsnips rather than 454 g. Because what's the point of having a tiny bit of parsnip left over?

Sodium amounts can vary quite a lot depending on the specific broth and vegan butter you use. To keep sodium levels low, choose a low sodium broth or make your own.