30 Minute Creamy Parsnip Soup
This easy vegan parsnip soup with miso and ginger has the most beautiful light yet creamy texture. It's low FODMAP, for sensitive tummies and easy enough for a novice cook!
Equipment
- High Speed Blender
Ingredients
- 1 pound parsnips well-scrubbed, ends trimmed
- 2 tablespoons avocado oil or extra virgin olive oil
- ½ teaspoon salt
- 3 cups water
- ½ cup hemp hearts
- 1 inch piece fresh ginger peeled (or more!)
- 2 teaspoons sesame oil plus more for serving
- ¼ cup shiro miso
- 1 teaspoon rice vinegar
For serving, optional
- 1 bunch green onions dark green tops only, thinly sliced
- 2 cups croutons
Instructions
- Preheat oven to 425° Fahrenheit (220° Celsius). Prepare a large rimmed baking sheet with a piece of parchment.
- Toss the parsnips with oil and salt on the baking sheet and roast for 15-18 minutes, until the parsnips are fork tender and golden in places. Remove from heat and let cool a minute.
- To a high speed blender, add roasted parsnips, along with water, hemp, ginger and sesame oil and blend on the soup or heat setting until silky smooth and hot (about 4-5 minutes at level 10). Add miso and rice vinegar, blend for 1 more minute.
- Taste, add salt as needed and thin texture a bit of water if desired. Serve with a drizzle of sesame oil and some sliced green onion tops.
- Leftovers can be stored in an airtight container for up to 3 days. To reheat, add a splash of water and heat in a pot over medium-low heat until just steaming, stirring often so it doesn't burn.
Video
Notes
If you have some of my homemade hemp milk on hand, this is a great way to use it up! Just substitute 3 cups (750 mL) of hemp milk for the water + hemp hearts.
DON'T use store-bought hemp milk as it doesn't taste the same.