Go Back
–+ servings

Nourishing Vibrant Spirulina Parsnip & Carrot Soup Recipe

Delight in a bowl of creamy, warm Vibrant Spirulina Parsnip & Carrot Soup, perfect for winter's chill.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Parsnips Adds earthy sweetness and fiber; replace with carrots or sweet potatoes for variation.
  • 2 cups Carrots Provides sweetness and color; substitute with other root vegetables if desired.
  • 1 medium Yellow Onion Enhances flavor and aroma; use shallots for a milder taste.
  • 2 cloves Garlic Adds aroma and depth; fresh garlic is preferable; garlic powder is a substitute.
  • 4 cups Vegetable Broth The soup’s base providing flavor; use chicken broth for a non-vegetarian option.
  • 1 tablespoon Spirulina Powder Nutrient-rich superfood enhancing health benefits; can be omitted or reduced if desired.
  • 1 cup Coconut Milk Offers creaminess and a hint of sweetness; substitute with cashew cream for a different flavor profile.
  • 2 tablespoons Olive Oil For sautéing; carries flavor; any neutral oil can work here.
For Garnish
  • 1 bunch Fresh Herbs Provides a burst of freshness; consider cilantro or parsley for added color and flavor.
  • 1 loaf Crusty Bread Perfect for dipping; choose your favorite type for a comforting side.

Equipment

  • large pot
  • immersion blender

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Cook the chopped onion until soft (about 5 minutes), then add minced garlic and sauté until fragrant (1 minute).
  2. Stir in the diced parsnips and carrots; cook until slightly softened (about 10 minutes).
  3. Pour in the vegetable broth, bringing to a boil. Reduce to a simmer, cooking for 20 minutes until veggies are tender and ready to blend.
  4. Remove from heat and use an immersion blender to puree the mixture until smooth. If using a traditional blender, let it cool slightly first to prevent splatter.
  5. Return the pureed soup to low heat. Stir in coconut milk and spirulina, season to taste, and warm through for 5 minutes before serving.
  6. Garnish with fresh herbs and enjoy piping hot with crusty bread on the side for a delightful dipping experience.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Optional: Drizzle with a touch of olive oil for extra flavor and richness.

Tried this recipe?

Let us know how it was!