Cozy Parsnip and Squash Soup | Vegan & Oil-free
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Print Recipe Servings 5 Servings
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Ingredients
- 1.5 lbs (700 g) butternut squash peeled
- 2 (300 g) potatoes medium
- 1 parsnip
- ½ celery root medium
- 1¼ tsp (1¼ tsp) thyme
- 1½ tsp (1½ tsp) Himalayan salt
- 4 cups (960 ml) water
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Instructions
- Chop the peeled squash, potatoes, parsnip, and celery root into large pieces. Place them in a pot together with the water and bring to a boil. Once boiling, reduce the heat and let simmer covered for about 15 minutes.
- When the veggies are cooked, put everything in a blender. Season with thyme and salt and blend for a minute until smooth and creamy. If your blender is small you'll need to work in two batches.
- Put the blended soup back in the pot. Serve with cooked chickpeas and fresh chopped parsley. Enjoy!
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Notes
- See the step-by-step photos in the blog post above for more visual instructions.
- You can adjust the thickness of the soup by adding more or less water or broth according to your preference.
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