Slow Cooker Creamy Garlic Parsnip Soup
This comforting and flavorful vegan soup perfect for chilly days. Made with simple, wholesome ingredients, this creamy soup is packed with nutrients and has a rich, satisfying taste
Servings: 6 servings
Calories: 275kcal
Equipment
- measuring cups and spoons
- cutting board and knife
Ingredients
- 1 lb parsnips cleaned and cut into chunks
- 1 lb baking potatoes peeled and cut into chunks
- 1 cup cashews raw and unsalted
- ½ onion diced
- 1 head garlic roasted
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 cup oat milk creamer or other non-dairy milk or creamer
Instructions
- To a greased slow cooker, add 1 lb parsnips, 1 lb baking potatoes,1 cup cashews,½ onion,1 head garlic,1 tablespoon dijon mustard,1 teaspoon salt, ½ teaspoon black pepper, and 3 cups vegetable broth
- Stir to combine
- Lay 2 sprigs fresh rosemary on top of mixture
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- After cooking time, when all parsnips, cashews and potatoes are soft, use and immersion blender* to fully blend all ingredients.
- Stir in 1 cup oat milk creamer
- Test taste to see if more salt or pepper are needed
- Cover and allow to heat until ready to serve.
Video
Notes
Note: cut potatoes and parsnips into roughly the same size chunks for uniformity in cooking time.
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 919mg | Potassium: 799mg | Fiber: 6g | Sugar: 10g | Vitamin A: 337IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 3mg
