Creamy Parsnip Soup (Vegan, Gluten-Free)



1 tablespoon olive oil

1/2 large onion, diced

3 parsnips, diced

3 carrots, diced

3 cloves garlic, minced

1 handful fresh basil, minced

1 handful fresh parsley, minced

4 fresh sage leaves, minced

3 cups water

Sea salt to taste*

Toasted sesame oil (optional)

Chopped chives for garnish (optional)


* Or Braggs Liquid Aminos, Coconut Aminos, or Tamari


  1. Heat a soup pot on medium-low. Add olive oil, then onions and cook for 5 minutes.
  2. Add the parsnips, carrots, garlic and herbs, and cook for 10 minutes, stirring occasionally.
  3. Add just enough water to cover the vegetables, about 3 cups. Bring to a boil, then turn heat down to a gentle simmer and let cook for 15 minutes. Puree in batches or using an immersion blender.
  4. Add sea salt to taste. Drizzle with toasted sesame oil and garnish with chopped chives if desired.

Serves 4.

Find the original recipe at The Daily Dietribe.

An original recipe by Iris Higgins