Ready for a history lesson? Many moons ago, in my high school French class, I prepared a report on the composer Erik Satie. You'd expect a guy who wrote songs with titles like 'War Song of the King of Beans' to be a little eccentric, but Erik took the nuttiness to a whole other level. Amongst his many idiocyncracies was his refusal to eat any food that wasn't the color white. While this probably meant he consumed mostly milk, potatoes, and bread, I like to think Erik would have approved of this creamy, dairy free parsnip soup.
Indeed, there's very little not to love about this recipe. It comes to us from my friend and health coach Lacy Young, who's a pro at dreaming up comforting yet healthy dishes. It makes the most of the season's crop of parsnips, a mild yet hearty veggie that doesn't get nearly enough street cred, and it gets its creamy texture not from dairy but from soaked cashews. Full of fiber, protein, and healthy fats, it's a perfect meal for a busy fall weeknight!
If you have a little extra time, I recommend roasting the parsnips for added depth, but it's certainly not necessary for a good result. You can also make this recipe ahead of time and let the flavors meld overnight in the fridge. Garnish with parsley and a drizzle of your favorite oil (or a little plain yogurt if that's your thing) and serve it with a green salad on the side—though perhaps leave off the greens if you're expecting Erik Satie for dinner.
1 large yellow onion, diced