Parsnip Soup Recipe

Sundays are made for home cooking.  Today we pulled together this yummy soup with ingredients we had on hand.  The flavor was out of this world!


  • 2 large parsnips, peeled and diced
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 tbs butter
  • 1 cup shiitake mushrooms, chopped
  • 1 cup almond milk
  • 1-2 cups filtered water
  • 1 tsp herbs de provence
  • 2 mint leaves, chiffonnade
  • 1 tsp fresh chives, chopped

In a large pan on med-high heat, sweat the parsnips, garlic and celery in the butter for 15 mins or until tender.  Season to taste with kosher salt and fresh black pepper.  Add the mushrooms and stir for a few minutes until the mushrooms begin to crisp up.  Remove pan from heat.  Transfer parsnip mixture to a food processor and add the almond milk.  Process until smooth.  Pour into a saucepan and add 1-2 cups of water - to your preferred consistency.  Heat soup on med-high and stir well with a whisk.  Rub herbs de provence in your hands and add to soup while heating.  Add more salt and pepper to taste.  Heat for 5-8 minutes.  Serve with mint chiffonade and chopped chives, as well as a few slivers of shiitake for garnish and fresh cracked black pepper.  Enjoy!