Creamy Non-Dairy Parsnip and Chorizo Soup – #SoupSwappers

It is indeed possible to achieve a creamy soup with no dairy involved; this parsnip, chorizo, and sage soup is the perfect example.

Give parsnips a chance; that’s my new motto. I know, I know, it sounds a little bit crazy, but y’all seriously need to get over your hate of all things parsnips and give them a sincere chance to win your heart as well as your taste buds over. Not only are they extremely affordable and hardy, but they also have a licorice-like taste that is seriously unique. Thankfully, this month’s “Root Vegetable” themed Soup Saturday Swappers, hosted by Wendy of A Day in the Life on the Farm, presented me with the perfect excuse to highlight this much ignored and often neglected root vegetable.

You never know if you’re going to like something unless you try it. I’ll be the first to admit that there are lots of things I don’t like in this world, however, I will admit that I am always willing to give something a chance before I completely condemn it. For example, most of the foods I don’t prefer to eat actually have more to do with how they affect my body than how they actually taste. I would gladly chomp down on green peppers, cucumbers, and tomatoes all day long if they didn’t insist on having such a negative effect on my digestion, not to mention my ability to actually function as a normal human being.

Thankfully, parsnips have never had an ill effect on my constitution. If anything, they’ve had the complete opposite effect. Need proof? B.O.B. Bob and I ate this creamy non-dairy soup very late at night one day this week. Yes, I know, most people frown upon this practice, however, we are busy little bees, and often don’t manage to grab something for dinner before nine o’clock on most days. Anyway, I would have thought the spice in this soup would have had an ill effect, perhaps even causing heartburn. Nope. Not a single sign of indigestion. If anything, I actually slept like a baby, which for me, is seriously rare. Just one more reason to jump on the parsnip bandwagon.

So, the next time you’re at the market, grab a bag of parsnips. You can substitute them into almost any recipe where you would normally use carrots or potatoes; get creative. I think we should all be determined to give parsnips a chance. Really, it’s such a simple little thing to do and I think they deserve it. They’ve been forced to hang out in the background for way too long and it’s time for them to shine in the spotlight. Don’t make me have to trot up and down the street with a sign screaming “Give Parsnips a Chance” to get your attention, ’cause I’ll do it if I have to. Those little cream-colored root vegetables deserve to be noticed.

It is indeed possible to achieve a creamy soup with no dairy involved; this parsnip, chorizo, and sage soup is the perfect example.

Ingredients:

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Sweet Yellow Onion, Finely Diced
  • 1 (16-oz.) Bag Parsnips, Peeled & Diced
  • 1 (32-oz.) Carton Low-Sodium Chicken Broth
  • 1/2 Teaspoon Ground Sea Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/2 Teaspoon Ground Sage
  • 2 Chorizo Sausage Links
  • Fresh Sage, Finely Chopped

It is indeed possible to achieve a creamy soup with no dairy involved; this parsnip, chorizo, and sage soup is the perfect example.

Directions:

  1. Saute the olive oil and diced onion in a Dutch oven over medium-high heat for 5 minutes or until the onions are translucent.
  2. Add the parsnips, chicken broth, salt, pepper, and ground sage to the Dutch oven. Bring to a boil over high heat, then decrease the heat to low and cover.
  3. Cook for 30 minutes, stirring every 10 minutes.
  4. While the soup is cooking, grill the sausage until cooked through and browned on the outside.
  5. In small batches, puree the soup in a blender until smooth.
  6. Finely dice the chorizo and use it to garnish the soup before serving along with the fresh sage.

It is indeed possible to achieve a creamy soup with no dairy involved; this parsnip, chorizo, and sage soup is the perfect example.

Suggestions:

  • Don’t buy cheap chorizo. If you have an ethnic market in your area, visit it and inquire about which chorizo has less fat but is still full of flavor.
  • Fresh sage is pretty potent; a little goes a long way. Remember this when garnishing the finished soup.
  • You may choose to swap in another variety of sausage all together in this recipe. That’s perfectly understandable. Just make sure to search for a sausage with some serious flavor, so that it doesn’t get overpowered by the parsnips. Spicy Italian sausage is just one example.

It is indeed possible to achieve a creamy soup with no dairy involved; this parsnip, chorizo, and sage soup is the perfect example.

Improvements:

  • If you’re not afraid of a little dairy, add a half a cup of heavy whipping cream to the soup while blending it.
  • Top this soup with shredded cheese. I’m thinking perhaps cheddar, queso fresco, or pepper jack, however, you can use whatever cheese floats your boat.
  • Use this 5-Speed Hand Blender to blend the soup in lieu of a traditional blender. One day, I seriously plan on investing in one of these little gadgets. This particular one has quite a few rave reviews.

  • Sage isn’t just for use in the kitchen. Try using these White Sage Smudge Sticks to rid your home of negative energies and restore balance. It may sound a bit kooky, however, I believe, that doing something is better than doing nothing at all. At the very least, your house will smell phenomenal.

Creamy Non-Dairy Parsnip and Chorizo Soup – #SoupSwappers

Creamy Non-Dairy Parsnip and Chorizo Soup – #SoupSwappers

Ingredients:

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Sweet Yellow Onion, Finely Diced
  • 1 (16-oz.) Bag Parsnips, Peeled & Diced
  • 1 (32-oz.) Carton Low-Sodium Chicken Broth
  • 1/2 Teaspoon Ground Sea Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/2 Teaspoon Ground Sage
  • 2 Chorizo Sausage Links
  • Fresh Sage, Finely Chopped

Directions:

  1. Saute the olive oil and diced onion in a Dutch oven over medium-high heat for 5 minutes or until the onions are translucent.
  2. Add the parsnips, chicken broth, salt, pepper, and ground sage to the Dutch oven. Bring to a boil over high heat, then decrease the heat to low and cover.
  3. Cook for 30 minutes, stirring every 10 minutes.
  4. While the soup is cooking, grill the sausage until cooked through and browned on the outside.
  5. In small batches, puree the soup in a blender until smooth.
  6. Finely dice the chorizo and use it to garnish the soup before serving along with the fresh sage.
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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.





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  • Wendy Klik

    Parsnips are one of my favorite root vegetables and I love the addition of chorizo to this soup.

    • Thanks Wendy…I was surprised how much I liked this soup! I’m looking forward to making it again sometime!

  • I have never tried parsnips, not because I think I won’t like them, but because I forget they exist! Thanks so much for reminding me I need to give them a chance!! Gorgeous soup!

  • We both used parsnips, how cool is that?

    loved your soup bowl, by the way – and the addition of chorizo is brilliant!

    • Thanks…it’s a new one I picked up last week. I don’t think I’ve ever made chorizo before, so it was nice how well the two things paired together!

  • KathyWalker

    Sage is one of my favorite herbs for soup! I must learn to get comfortable with parsnips…It seems that I only roast them…

  • Sid’s Sea Palm Cooking

    Personally I love parsnips, and fix them for myself a lot. And they go so well in a soup.

  • Rebekah Rose Hills

    I am in the “have not ever actually fixed a parsnip” category… 🙁 I will have to remedy! This soup sounds delicious!

    • Thanks Rebekah and I hope you get a chance to eventually try them!

  • P~

    Parsnips are one of my favorites! This sounds great! P~

  • I am a huge parsnip fan so I will be making these really soon. Especially as we are heading into winter here in Australia.
    The chorizo is such a great idea!!!!!!
    I am not afraid of the cream so I might add a little, as per your suggestion 🙂

    • We are just starting to have very warm days here, so I think soup will be out off of the menu for a bit. Enjoy!

  • I don’t know if I’ve ever had parsnips….! Don’t even know what they look like (Going to Google Image these asap)! The soup sounds delicious though 🙂

    • Funny…they look like a beige carrot and have a more savory almost licorice like flavor, where carrots are more sweet.

  • Heather Petrey

    That soup sounds great! Though I’d have to substitute for a meatless chorizo. I’ve never had a parsnip either, but I’m always down for trying something new (I had a sunflower sprout shot…and that was well… interesting…lol).

    • It sounds interesting. I’d ditch the meatless chorizo altogether and just sub something else in. I hope you eventually get around to trying a parsnip…they really do have a lot of flavor!

  • Project Couture

    This looks interesting, I”m not to much of a meat eater now days but have plenty friend who are so I will definitely pass on the recipe. Thanks for sharing!

    • It would be good even without the meat…swap in some cheese or any other ingredient you like.

  • Chimee Ahaiwe

    Never had this soup before, would love to try it!

    • Very different and certainly not boring. I get tired of eating the same thing all of the time…except salad…I never get tired of salad!

  • snehadatar

    This parsnip soup looks so good and I love it.

  • Tia

    This looks super quick and easy. I have never cooked with parsnips at home but this would be a recipe I would try.

  • I love chorizo…I’m not sure I ever paid attention to parsnip or not. I’m sure it’s been on several dishes I’ve had over the years, but I never actually noticed. I’m going to pay attention now!

    • I love the flavor of chorizo, however, I’m not so big on the fat content. I’m currently on a search to find a leaner version that still is packed with flavor!

  • I never heard of chorizo soup but this looks amazing!! I have soyrizo at home (a meatless version) and this seems very fun to try since I got tired of eating it in the usual way I make it. Thanks for sharing

    • Oh Mayra, that sounds good. I’ll have to keep an eye out for it.

  • kierra

    This looks so good.! Wow I think this would be good for anytime of the year.

    • Certainly…only with spring finally arriving, I’m all about the grill right now! I have a feeling soup is going to be put on the back burner!