Dairy Free Cream of Parsnip Soup

This roasted parsnip soup is dairy free, perfect for vegan or paleo eaters!

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. 

Autumn roasted 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!

Dairy free cream of parsnip soup

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.

Dairy Free Cream of Parsnip Soup 
Recipe Courtesy of Lacy Young

1 large yellow onion, diced

3 cloves garlic, rough chop
8 very large parsnips, sliced (optional: roast at 400 degrees until golden, about 30 min)
2 small potatoes, diced small 
3/4 cup cashews, soaked (here's some good info on how to soak cashews)
1-2 boxes veggie stock 
1 tbsp coriander 
1/8 cup nutritional yeast 
1 tbsp coconut oil
salt and pepper to taste
 
In large soup pot brown onions and garlic in coconut oil. Add everything into the pot except the spices and simmer until tender, at least an hour. Puree soup with an immersion blender. Add spices, adjusting as needed and adding additional stock to achieve desired consistency. Garnish with a little parsley and a splash of flavorful oil, like walnut or an infused olive oil.