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Easy vegan carrot and parsnip soup on dark granite table with woman's hands holding the dish and freshly chopped vegetables.

Immunity-Boosting Carrot & Parsnip Soup Recipe (No Cream)

Marinela Malcheva
Welcome the best homemade carrot parsnip soup that's creamy without sour cream, easy to make, incredibly healthy, and utterly delicious. Moreover, this super soup recipe is gluten-free, dairy-free, vegetarian, vegan, entirely gut-friendly, and weight-loss-friendly. This one-pot cozy carrot-parsnip-broccoli soup will surely warm you up on a cold fall/winter day and make you feel full, satisfied, and rejuvenated.
5 from 14 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, dinner, Lunch, Side Dish, Soup, Starter
Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian
Servings 4 servings
Calories 189 kcal

Equipment

  • 1 Cooking pot
  • 1 Wooden cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Immersion blender, regular blender, or food processor

Ingredients
  

  • 3 cups carrots sliced into thin circles (about 5-6 carrots)
  • 2 cups parsnips sliced into thin circles (about 5-6 parsnips)
  • 3 cups broccoli cut into small florets (light stems included)
  • 1 yellow onion finely diced
  • 2 tablespoon olive oil extra virgin
  • 2 teaspoon salt or more to taste
  • 1 teaspoon paprika powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon ginger powder
  • 6 cups water add more if you prefer your soup thinner

Instructions
 

  • First, cut your broccoli into small florets. Leave them aside while you cook the soup. According to dr. Michael Greger, in this way an important compound, sulforaphane is formed. Then, finely dice the onion and thinly slice carrots and parsnips. Don't peel them, just wash and scrub them thoroughly to remove any dirt or debris.
    Thinly chopped carrots and parsnips for preparing homemade healthy weight-loss soup.
  • Start by heating a large pot over medium heat. Add olive oil and finely diced onion. Sauté for 3 minutes, stirring occasionally.
    Finely diced onion in olive oil in a cooking pot.
  • Next, add finely sliced carrots and parsnips. Stir everything very well. Cook for 5-7 minutes, over medium heat, stirring frequently, allowing the vegetables to release their fragrances. Be careful not to let them burn.
    Simple vegetable soup in a pot
  • After that, season with salt, paprika powder, ground cumin, freshly ground black pepper, garlic powder, and ginger powder. Pour in the water, stir to combine, and bring to boil. Reduce the heat, cover partially with a lid, and let it simmer for 25-30 minutes or until the carrots and parsnips are soft enough to be blended. In the end, when you turn off the heat, add turmeric powder. We want to add it last because the curcumin compound will degrade greatly when boiled. Taste, and adjust seasonings as needed.
    Cooking pot full of warming gluten-free immunity-boosting carrot & parsnip soup
  • Remove the pot from the stove. If you have an immersion blender, quickly purée the soup until soft and creamy. You can use a standard blender or food processor to blend it but first, make sure you allow it to cool down before transferring and blending in full or in batches. After blending, return the pot to the stove, stir in finely chopped broccoli florets, and let it reheat on low for about 3-5 minutes. Thus, they'll retain almost all of their nutritional content.
  • Finally, enjoy it warm as a side dish, starter, brunch, appetizer, or as a main course for lunch or dinner. Garnish with julienned carrots, roasted pumpkin, sunflower seeds, crunchy bread, or croutons. Store cooled leftovers for up to 3days in the refrigerator or in the freezer for up to 1 month.
    Vegan immune-boosting carrot parsnip broccoli soup without stock full of fresh wholesome ingredients for breakfast, lunch, dinner.

Notes

  1. Try to chop carrots and parsnips about the same size so they can cook evenly. I like to chop mine very small, about ½ inch each piece thus reducing the cooking time.
  2. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. If you have an immersion blender, quickly purée part of the soup until soft and creamy. You can totally control the consistency of this easy vegan soup depending on the amount you’ll blend it at the end.
  3. If your soup is too thick to your liking simply stir in more water or dairy-free milk and reheat.
  4. Store cooled leftovers in a sealed container or in individual containers as an easy grab-and-go meal. Keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat, adding a little water to prevent sticking.

Nutrition

Calories: 189kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1278mgPotassium: 831mgFiber: 8gSugar: 10gVitamin A: 16467IUVitamin C: 80mgCalcium: 109mgIron: 2mg
Keyword easy vegan carrot parsnip broccoli soup, homemade carrot and parsnip soup, how to make parsnip and carrot soup, recipe carrot parsnip soup
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