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Creamy Parsnip Soup with smoky Tempeh Strips

This Creamy Parsnip Soup, topped with smoky Tempeh Strips is great for cold and rainy days. It’s vegan & gluten-free and super comforting!

Vegan Parsnip Soup with smoky tempeh strips |
Although I’m complaining about the cold temperatures all winter long, I really love that we have all seasons here in Austria and all those wonderful seasonal veggies that come with it. This brings such a great, natural change into the meal plan. Especially fall is great with pumpkins, beets, brussel sprouts, zucchini and, of course, parsnips! So this is a recipe for a super creamy Parsnip Soup with smoky tempeh strips.

Tempeh | ElephantasticVegan.comTempeh is made out of fermented soybeans pressed in a block. It is high in protein & fiber and can often be found in Asian markets. It took me such a long time, before I finally got all my courage together to try tempeh for the first time and I didn’t regret it at all. I was hooked. I have been using tempeh in many dishes ever since.

Vegan Parsnip Soup with smoky tempeh strips |

creamy Parsnip Soup w/ Tempeh Strips

Elephantastic Vegan
Recipe for a creamy Parsnip Soup topped with smoky tempeh strips. It's the perfect comforting soup for cold and rainy days. So yummy and easy to make!
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Vegan
Servings 3
Calories 270 kcal


Ingredients for the soup

  • 3 parsnips
  • 1 teaspoon canola oil
  • 2 1/2 cups water
  • 1/3 cup coconut milk
  • 1 splash soy sauce
  • 1/2 teaspoon salt
  • 1/2 inch piece of ginger

Ingredients for the topping

  • 3/4 cup tempeh strips
  • 1 teaspoon canola oil
  • 1/4 teaspoon liquid smoke
  • 1 pinch salt
  • 1 pinch paprika powder
  • 1 teaspoon chopped cilantro for the topping (optional)


  • Peel and cut the parsnips & ginger in small pieces.
  • In a large pot on medium high heat add one teaspoon of canola oil.
  • Add parsnips and ginger and stir occasionally for about 3 minutes.
  • Reduce the heat, add the water, salt and a splash of soy sauce. Cook for about 20 minutes.
  • Let it cool off a little before pouring it all in a blender. Take the center piece out of the lid, if possible. This should prevent it from exploding all over your kitchen. Blend until there aren't any big pieces anymore.
  • Add coconut milk. Blend again.
  • Put the mixture back in the pot. You can pour it through a strainer to make sure there are no bigger pieces left anymore.
  • Cut the tempeh in strips and pan-fry it with 1 teaspoon of canola oil, a pinch of salt and paprika powder and liquid smoke until crispy.
  • Re-heat soup and carefully place the tempeh strips on top so that they'll float. Top with cilantro if you like and enjoy!


Calories: 270kcalCarbohydrates: 32gProtein: 10gFat: 12gSaturated Fat: 5gSodium: 453mgPotassium: 807mgFiber: 7gSugar: 7gVitamin C: 26.3mgCalcium: 113mgIron: 2.9mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this creamy Parsnip Soup with smoky tempeh strips a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3


Vegan Parsnip Soup with smoky tempeh strips |
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