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+ servings

Creamy Dairy Free Potato Parsnip Soup

A creamy and comforting potato soup without dairy!
4.50 from 2 votes
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Yield: 4 -5 servings
Author: Amanda Paa



  • 2 tablespoons La Tourangelle extra virgin olive oil (plus more
  • for serving
  • 1 large white onion 240 grams, diced
  • 3 cloves garlic minced
  • 1 large russet potato 380 gram, peeled and chopped into cubes
  • 3 parsnips 200 grams, peeled and chopped into small cubes
  • 2 bay leaves
  • 1/4 teaspoon ground black pepper
  • 1/3 cup raw cashews
  • 4 cups chicken stock
  • 2 tablespoons balsamic vinegar
  • salt
  • garnishes:
  • minced chives
  • toasted pepita seeds
  • La Tourangelle Toasted Pumpkin Seed Oil


  • Heat olive oil in large stock pot, over medium high heat. Add onions, stirring to coat. Saute for 5 minutes until translucent.
  • Add garlic and 1/4 teaspoon salt, stirring. Cook for another 4 minutes.
  • Add parsnips and potatoes, and stir to coat. Cook for 2 minutes. Then add cashews, pepper, bay leaves, and stock.
  • Cover and simmer for 15 minutes. Remove from heat.
  • Remove bay leaves. Stir in balsamic vinegar.
  • In two batches, puree in blender, and add salt to taste. This will depend on how much sodium your chicken stock has.
  • Pour into bowls and now the important part: garnishing! For this soup to shine and taste as it was tested, you must drizzle with extra virgin olive oil, pumpkin seed oil, and a little balsamic vinegar. Then sprinkle with chives and pepita seeds. Serve.