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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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!