Gluten-Free Parsnip Soup
By the Gluten Free Recipes team ·
This velvety smooth parsnip soup offers a comforting blend of earthy sweetness and aromatic depth. Each spoonful is rich and satisfying, with a creamy texture that belies its simple preparation.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 10 ingredients — including parsnips, yellow onion, garlic — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Parsnip Soup: When preparing this soups and stews recipe, ensure that all packaged ingredients, particularly the vegetable stock and coconut milk, are certified gluten-free to prevent accidental exposure to gluten. Always use clean utensils and preparation surfaces when handling gluten-free ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Parsnip Soup: This recipe is naturally gluten-free, relying on vegetables and certified gluten-free stock for its base. Cornstarch is not used as a thickener, avoiding potential cross-contamination issues.
Ingredients
- 2 lbs parsnips, peeled and roughly chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups certified gluten-free vegetable stock
- 1/2 cup full-fat coconut milk (from a can)
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional garnish toasted pumpkin seeds or a swirl of coconut cream
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant, being careful not to burn the garlic.
- 2
Add the peeled and chopped parsnips to the pot, stirring to coat them with the aromatics. Cook for about 5 minutes, allowing the parsnips to begin to soften slightly and develop a hint of color.
- 3
Pour in the certified gluten-free vegetable stock, ensuring it covers the parsnips and onions. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the parsnips are very tender when pierced with a fork. The aroma should be sweet and earthy.
- 4
Carefully transfer the soup mixture to a blender in batches, or use an immersion blender directly in the pot. Add the full-fat coconut milk to the blender. Blend until the soup is completely smooth and creamy, with no lumps remaining. If using a blender, return the puréed soup to the pot.
- 5
Gently reheat the soup over low heat, stirring occasionally, until warmed through, about 5-10 minutes. Do not boil after adding the coconut milk. Season generously with salt and black pepper to taste, adjusting as needed for your preference. Serve hot, garnished with toasted pumpkin seeds or a swirl of coconut cream if desired.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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