Thick and Creamy Garlic and Parsnip Soup Recipe

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I ate a raw clove just the other night.

Am I turning into a witch doctor?


But also, you know, candida.

In the meantime, I thought some garlic soup could be healing. This soup is thick and very filling. Top it with something fun. Cheese. Avocado. Fresh tomato. Organic non-GMO corn chips.

Whatever makes you happy.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.52 view details


  1. Peel & chop the parsnips. Chop the broccoli, onion, and garlic. Saute the garlic and coconut oil in a large soup pot for 1 minute. Add all the vegetables with the broth and spices. Bring to a boil, reduce heat and simmer until the parsnips are almost soft, about 20 min. Add coconut cream and simmer another 10 min to combine the flavors.
  2. In 3-4 batches, add the soup mixture to a large blender or Vitamix, filling the blender no more than 1/2 full.
  3. *This is really important, as the hot steam can force the top off the blender if it’s too full.
  4. Blend the soup until thick and creamy. Serve with your choice of toppings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 302g
Recipe makes 6 servings
Calories 300  
Calories from Fat 115 38%
Total Fat 13.69g 17%
Saturated Fat 12.4g 50%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 926mg 39%
Potassium 387mg 11%
Total Carbs 42.25g 11%
Dietary Fiber 2.2g 7%
Sugars 35.86g 24%
Protein 4.69g 8%


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