An easy parsnip soup made with Andouille Sausage and Collard Greens. This easy soup is dairy-free, paleo-friendly, and made with a few ingredients!
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!
NOTES:
- 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!
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Creamy Parsnip Soup. with Andouille Sausage and Collard Greens. Dairy Free, Paleo and Clean Ingredients!
- 1 1/2 tablespoons olive oil
- 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)
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Peel and smash garlic and onion and parsnips.
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Cut sausage into quarters and dice.
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Remove collard green leaves from stems, wash and cut into bite sized pieces (see NOTES for alternative).
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Heat a large soup pot over medium high heat. Once hot, add oil and then garlic, onion, parsnips, salt and black pepper. Cook, stirring occasionally, for 10 minutes.
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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.
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In the meantime, heat a large non-stick frying pan over medium heat and sauté the sausage for 10 minutes. Drain from fat and set aside.
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Remove pot from heat and carefully remove rosemary sprig. If there are any small rosemary leaves try to remove with a tongs.
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Puree soup using an immersion blender (or carefully in small batches in blender or food processor).
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Return pureed soup to stove over medium heat and add sautéed sausage and collard green leaves.
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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!
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This soup sounds fantastic, I just picked up a bunch of parsnips from a farm stand with the beautiful greens attached – I imagine I can use the parsnip greens in place of the collards or kale?
The parsnip greens have a very different (much more peppery) flavor so not an exact substitution for collards (which have a sweetness).
Great recipe! The only problem is is that it’s not dairy free or paleo if it has butter. I subbed canola oil.
Thanks Caleb! You are 100% correct. I just fixed that and changed to olive oil. Sorry about that – thanks for catching it and letting me know! Glad you loved the recipe 🙂
My wife and I loved this recipe. We used kale for the greens and ground medium pork sausage. The parsnip is a subtle flavor but so good with the greens!
So glad you both loved it Andy! Thanks for taking the time to let me know 🙂
Delicious!!! Served over rice with hot sauce on the table. Huge hit!
Nice! Thanks for taking the time to let me know – so glad you enjoyed it 🙂
Alyssa,
I rarely see parsnips in the farm share, and that’s a shame because they are a lovely fall/winter vegetable. I’ll need to ‘plant’ the idea in our farmer’s head for next year–they’ve done so well with root crops this year the carrots are just gorgeous.
I like to puree my soups and add in chunks of meat–the kids will eat more greens that way.
Thanks!