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Cream soup in bowl drizzled with pumpkin oil

Creamy Parsnip Root Soup with Yogurt, Kefir & Pumpkin Oil

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Soup
Cuisine: Mediterranean inspired
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 large parsnip roots, peeled and sliced
  • 3 medium carrots, peeled and sliced
  • 1 large white onion, sliced
  • 1 Russet potato, peeled and diced
  • 3 cloves garlic, smashed
  • 1 tbsp olive oil extra virgin
  • 2 tbsp butter
  • 1 cup plain yogurt Maple Hill 100% Grassfed Organic Cream on Top
  • 1 cup kefir Kalona Super Natural Plain Kefir
  • 1 cup Half & Half
  • 3-4 cups cups water or vegetable broth (as needed for consistency)
  • Salt and white ground pepper, to taste
  • 3-4 tbsp pumpkin seed oil, for serving

Method
 

  1. Prep the vegetables: Peel and slice the parsnips, carrots, potato, and onion. Smash the garlic cloves.
    Sliced parsnips, carrots and creams
  2. Sauté the aromatics:Sauté the aromatics: Heat the olive oil and butter in a large soup pot over medium heat. Add the onions and cook until translucent, about 5 minutes.
    Add the roots: Stir in garlic, parsnips, carrots, and potato. Cook for 5 more minutes, stirring occasionally.
    Simmer: Add 3–4 cups of water or broth to cover the vegetables. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until vegetables are fork-tender.
    Sliced parsnips and carrots in pot
  3. Blend: Remove from heat and let cool slightly. Use an immersion blender or countertop blender to purée until smooth.
    Creamy finish: Return the soup to the pot and stir in the yogurt, kefir, and half-and-half. Warm gently—do not boil.
    Thick cream soup in pot
  4. Season: Add salt and white pepper to taste. If needed, adjust the thickness with more broth or water.
    Serve: Ladle into bowls and drizzle with pumpkin seed oil before serving. Add thin carrot shavings.
    Cream soup in bowl drizzled with pumpkin oil

Notes

Notes:
• To make it vegan, substitute yogurt, kefir, and Half & Half with unsweetened coconut yogurt and oat milk.
• Store refrigerated for up to 4 days; it tastes even better the next day.
• Pumpkin oil adds a beautiful contrast, but olive oil or a swirl of cream also works.
Please use organic ingredients when possible.
Nutritional Highlights (per serving, estimated):
Calories: ~220

Protein: ~5g

Fat: ~12g

Carbs: ~22g

Fiber: ~4g
Calcium and probiotics from yogurt and kefir support digestion and bone health.