Name: Broccoli & Parsnip Soup [vegan]
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 600 g broccoli; 300 g parsnip; 1 onion - roughly chopped; 3 garlic cloves -crushed; 1.5 l vegetable stock; 2 Tbsp fresh lemon thyme leaves; grated nutmeg to taste; handful of parsley leaves; handful of walnuts; olive oil; salt & pepper

3.87 from 23 votes

Jump to Recipe Print Recipe

Enjoy this rich and creamy signature soup made with fresh broccoli and parsnip. Savour its silky texture, and let it warm you up on chilly days!

Treat yourself to this delicious and nutritious dish! This creamy soup boasts a combination of fresh broccoli and parsnip that will tantalize your tastebuds with its distinctive flavour profile. Enjoy its silky texture, let the warmth of it wrap around you on those cold days, and get ready for some comfort food that is easy to make.

Serve it with chopped parsley and walnut sprinkled on top.

Broccoli and parsnip are a great combination when it comes to making soups. Not only do they make for a delicious, hearty soup, but the flavours of both vegetables combine nicely. Broccoli provides creamy earthiness, while parsnips lend their sweetness and earthy flavour to this classic winter soup. So go ahead and give this creamy, dreamy soup a try. I hope you will like it as much as we do.

If you do make this recipe, don’t forget to tag me on Instagram!

Broccoli & Parsnip Soup [vegan]

Broccoli and parsnip make a wonderful match in this comforting and warming soup.

3.87 from 23 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping List

Prep Time 10

Cook Time 30

Total Time 40

Course Soups

Cuisine English

Servings people

Calories 94 kcal

Equipment

saucepan

handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

600 g broccoli
300 g parsnip
1 onion – roughly chopped
3 garlic cloves -crushed
1.5 l vegetable stock
2 Tbsp fresh lemon thyme leaves
grated nutmeg to taste
handful of parsley leaves
handful of walnuts
olive oil
salt & pepper

Instructions

Heat some olive oil in a large sauce pan. Fry the onion and garlic together until soft and golden.
Add the roughly chopped broccoli (stems + florets) and roughly chopped parsnip.
Add the vegetable stock plus lemon thyme. Bring to boil then reduce the heat and cook for 20 mins until vegetables are soft.
Liquidise the soup.
Season to taste with salt, pepper and nutmeg.
Serve sprinkled with chopped parsley leaves and walnuts.

Nutrition

Serving: 250gCalories: 94kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1039mgPotassium: 536mgFiber: 5gSugar: 7gVitamin A: 1156IUVitamin C: 100mgCalcium: 72mgIron: 1mg

Find this recipe online:

Broccoli & Parsnip Soup [vegan]

https://theflexitarian.co.uk/recipe-items/broccoli-parsnip-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try recipes

CURRIED PARSNIP SOUP

CA RROT & CASHEW SOUP

AIR FRYER BROCCOLI

Broccoli & Parsnip Soup [vegan]