Parsnip Soup with Parsley


I still had to use a rest of parsnip so I tried to make a soup out of it which turned out to be really nice. It is really easy and fast to prepare and it is healthy, low carb, low fat and it still makes you feel full!



  • around 5 parsnip roots
  • 50 ml of soy cooking cream (you can also use normal if you want to)
  • 4-5 tablespoons of quark (probably cream cheese would work as well)
  • a bunch of fresh parsley
  • 2 teaspoons of vegetable stock
  • 1/2 teaspoon of nutmeg
  • pepper

First cut the parsnip in big slices and boil it for around 15-20 minutes until the parsnip is really soft. Take out some of the water and keep it to prevent the soup from getting too watery after mashing (I left as much so that the parsnip was still covered) and add chopped parsley and vegetable stock. Now mash with a blender until creamy. Add soy cream and quark or cream cheese, nutmeg and pepper and mix until everything is well combined. Add as much of the water as you need until the soup is liquid and creamy enough, it should not be too watery. Decorate with parsley. Enjoy! ♥


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