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+ servings
parsnip soup in a black bowl with a sprig of rosemary on top
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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
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Brunch, dinner, lunch, Soup
Cuisine: American
Keyword: creamy parsnip soup, dairy free slow cooker soup, easy soup recipes, Parsnip soup, slow cooker creamy parsnip soup, slow cooker vegan soup
Servings: 6 servings
Calories: 275kcal

Equipment

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
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