Gluten-Free Parsnip Soup

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.

Prep: 15 min Cook: 60 min Total: 75 min Serves: 4

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 October 24, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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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 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 gluten-free stock.

Gluten-Free Notes for Gluten-Free Parsnip Soup: This recipe is naturally gluten-free, relying on vegetables and gluten-free stock for its base. Cornstarch is not used as a thickener, avoiding potential cross-contamination issues.

Scale Recipe:

servings

Ingredient amounts update automatically

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 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)

313

Calories

23g

Protein

43g

Carbs

15g

Fat

Fiber

611mg

Sodium

Tips & Notes

Cut out the woody core of any parsnip thicker than about 1 inch before you chop it. That fibrous center stays stringy even after a long simmer and won't blend smooth.
Fill the blender no more than half full with hot soup, vent the lid and hold a folded towel over it. Hot liquid expands in a sealed jar and can push the lid off.
Shake the can of coconut milk before you measure it, and keep the reheat in step 5 below a boil. Boiled coconut milk can separate and make the soup look grainy.

Common questions

What cross-contamination risk is specific to Gluten-Free Parsnip Soup?

Check parsnips, peeled and roughly chopped, yellow onion, chopped, garlic, minced before they go into Gluten-Free Parsnip Soup. Ensure that all packaged ingredients, particularly the vegetable stock and coconut milk, are 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 gluten-free stock.

Learn More

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