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!
Did you make this recipe? Please give it a star rating below!
Creamy Parsnip Soup. with Andouille Sausage and Collard Greens. Dairy Free, Paleo and Clean Ingredients!
- 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)
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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 butter 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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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!
My mom loves parsnips and I’ve only recently started to cook with them. They are so good! This soup looks perfect.
Totally agree with you! I fell in love with parsnips a few years ago and have never looked back but they are definitely undervalued. This soup is the perfect way to celebrate them!
They are so versatile too – I love them 🙂
I love the heartiness of this soup…I’m particularly enjoying the collards and sausage =)
I agree, most people don’t even know what a parsnip is! I love them! This soup looks absolutely delicious, I may or may not be drooling right now. Luckily it is raining and I now have the perfect recipe which means soup for dinner!!!!
Rain in San Diego? Definitely calls for soup!
Absolutely love parsnips ~ have even used them in soups but neve made a soup based on them!! This will be rectified 🙂 ! Love your use of a touch of rosemary!! We do not have such an item as ‘collard greens’ Down Under, but methinks kale oe even baby bok choi would do just fine . . .
Any robust leafy green like Kale or Chard should work! Hope you like it Eha 🙂
You’re right that parsnips don’t get much love. They’re great roasted, and terrific in soups. Particularly this soup – such a flavorful recipe! Good stuff – thanks.
You create the neatest recipes. I have all the ingredients except the sausage. I don’t use sausage, would ham make a good substitute?
Thank you so much Norma! If you use ham, make sure you add a nice pinch of crushed red pepper flakes and maybe some spices as the andouille sausage has a slight spiciness which pairs really well with the sweetness of the parsnips.
Nice recipe. Thank you.
I thought this was going to be a completely pureed soup! I really like it this way – it’s way more interesting!
Thanks Mimi! It is a pureed base with some yummy chunks of greens and sausage – so comforting and perfect for the weather!