Dairy Free Warming Parsnip Soup

Thick and hearty, without the cream to weigh down your liver. Delicious served as an appetizer.

Serves 4


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 medium carrots, chopped
  • 4 medium parsnips, chopped
  • ½ cup chopped pumpkin
  • 5 cups stock or broth
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste


  1. Heat the oil in a large pot over medium heat. Sauté the garlic and onion until slightly softened. Stir in all remaining ingredients except the broth or stock. Cook, stirring for 2 minutes.
  2. Add broth or stock, bring the mixture to the boil and then reduce heat and simmer until all the vegetables are soft. Puree the soup and serve.