I don’t think enough people are cooking with and appreciating parsnips. They may just be one of my favorite fall/winter root vegetables. They are reminiscent of a carrot but with a subtle sweetness. I like to make fries out them, mash them, roast them and, of course, use them in soup.
This creamy Parsnip Soup is dairy-free, gluten-free, paleo, whole30 and unbelievably easy to make.
Start by sautéing the garlic, onion and parsnips in butter until they develop a nice rich flavor, then puree them and add in the rest of your ingredients. Yep, that easy.
Plus, for those on Weight Watchers, a 2-cup serving is only 3 Points Plus!
- I used turkey andouille sausage from Wellshire Farms but any (clean ingredient!) poultry or pork andouille sausage would work!
- I have started stocking my freezer with Earthbound Farms Organic Collard Greens (and Kale). This product is perfect for soups, eggs, or a quick side of greens. The reason I like them is that they are already cleaned, flash frozen, really tender and about the same price as a large head of collard greens. Major time saver. The company is not paying me to say this and most likely as no idea I am even mentioning their product – I just really love it!
3 Points Plus Per Serving -- 8 Servings -- Individual Serving Size is 2 Cups
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 1/2 Tablespoons butter
- 1 small head garlic (about 10 to 12 small cloves), smashed
- 1 large yellow onion, roughly chopped
- 1 pound parsnips, peeled and roughly chopped
- 1 1/2 teaspoons kosher salt
- 7 to 10 turns freshly ground black pepper
- 10 cups chicken stock
- 1 sprig fresh rosemary
- 12 ounces turkey andouille sausage (see NOTES)
- 10 ounces chopped collard green leaves (stems removed) (see NOTES)
- Peel and smash garlic and onion and parsnips.
- Cut sausage into quarters and dice.
- Remove collard green leaves from stems, wash and cut into bite sized pieces (see NOTES for alternative).
- Heat a large soup pot over medium high heat. Once hot, add butter and then garlic, onion, parsnips, salt and black pepper. Cook, stirring occasionally, for 10 minutes.
- Add broth and sprig of rosemary. Bring to a boil. Once boiling, reduce heat to a simmer and continue cooking, uncovered, for 15 minutes or until parsnip chunks are fork tender.
- In the meantime, heat a large non-stick frying pan over medium heat and saute the sausage for 10 minutes. Drain from fat and set aside.
- Remove pot from heat and carefully remove rosemary sprig. If there are any small rosemary leaves try to remove with a tongs.
- Puree soup using an immersion blender (or carefully in small batches in blender or food processor).
- Return pureed soup to stove over medium heat and add sauteed sausage and collard green leaves.
- Continue cooking for 10 to 12 minutes until collard greens leaves are tender. Adjust salt and pepper if necessary, serve with a drizzle of extra virgin olive oil and Enjoy!