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Creamy Pumpkin & Parsnip Soup with Coconut Milk

Cozy, nourishing, dairy-free, and packed with seasonal flavor.

Testing out new soups for the holidays, and I concocted a recipe worth sharing!

Pumpkin and parsnips might not be the first combination that comes to mind when you think of soup, but they make a surprisingly delicious pair. Pumpkin brings a naturally sweet, velvety texture, while parsnips add an earthy, slightly nutty flavor that balances the richness of coconut milk.

Parsnips are one of those underrated root vegetables that often get bypassed in the produce aisle. But with their fiber, potassium, and vitamin C, they deserve a spot on your plate!

Add a little turmeric, garlic, and savory bone broth, and you've got a comforting, nutrient-rich soup that's perfect for chilly evenings, holiday gatherings, or make-ahead lunches.

Course Side Dish, Soup

Keyword gluten free, plant based

Servings 6

Ingredients

• 1 small pumpkin cooked and flesh scooped out (or 1 can, 15 oz, plain pumpkin purée)
• 2 medium parsnips peeled and chopped
• 1 leek thoroughly washed and sliced (white and light green parts)
• 1 can 13.5 oz light coconut milk
• 2 cloves garlic minced
• 2 cups chicken bone broth
• 1½ teaspoons ground turmeric
• 1 teaspoon sea salt or to taste
• ¼ cup roasted pumpkin seeds pepitas, for garnish

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Instructions

• Prepare the pumpkin. Cut the pumpkin in half and scoop out the seeds and stringy interior. Place the pumpkin halves on a trivet inside the Instant Pot with 1 cup of water.
• Pressure cook. Secure the lid and cook on High Pressure for 10 minutes. Allow the pressure to release safely according to your Instant Pot instructions. Let the pumpkin cool enough to handle, then scoop out the cooked flesh. Discard the skin.
• Combine ingredients. Empty the cooking water from the Instant Pot. Return the pumpkin flesh to the pot and add the chopped parsnips, sliced leek, coconut milk, garlic, bone broth, turmeric, and sea salt.
• Cook the soup. Secure the lid and pressure cook on High for 8 minutes. Allow a natural pressure release for approximately 10 minutes, then carefully release any remaining pressure.
• Blend until creamy. Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Add a little extra broth or water if a thinner consistency is desired.
• Garnish and serve. Ladle into bowls and finish with a generous sprinkle of roasted pumpkin seeds for extra crunch, healthy fats, and a little plant-based protein.

Notes

Pumpkin & Parsnip Soup

Nutrition Facts

Serving Size: Approximately 1 cup
Servings Per Recipe: 6

Nutrient	Amount Per Serving
Calories	160
Total Fat	7 g
Saturated Fat	4 g
Total Carbohydrates	21 g
Dietary Fiber	4 g
Total Sugars	7 g
Added Sugars	0 g
Protein	6 g
Sodium	550–700 mg

*Nutrition values are estimates based on six servings,
including light coconut milk, chicken bone broth,
and 1/4 cup pumpkin seeds for the full recipe.
Actual values vary by ingredient brands and portions.

The post Creamy Pumpkin & Parsnip Soup with Coconut Milk first appeared on Art of Healthy Eating.

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White Bean, Sausage & Kale Soup

This hearty white bean, sausage and kale soup is packed with protein and fiber and makes a satisfying, nutrient-dense meal. Cannellini beans, potatoes and kale simmer with Italian sausage in a flavorful broth for an easy, comforting soup.

Course Main Course, Side Dish

Cuisine Mediterranean

Keyword gluten free, high fiber

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion thinly sliced
• 3 cloves garlic thinly sliced
• 1 pound ground Italian sausage
• 1/2 to 1 teaspoon smoked paprika
• 5 cups bone broth
• 2 15-ounce cans cannellini beans
• 2 medium potatoes diced
• 2 stalks kale ribs removed and chopped
• 1/2 teaspoon salt more or less to taste
• Freshly ground black pepper to taste
• Lemon juice to taste

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Instructions

• Heat the olive oil over medium-high heat. Add the onion and garlic and sauté for about 10 minutes, or until very soft and fragrant.
• Add the sausage and cook until browned. Drain any excess grease.
• Add the smoked paprika and sauté for 1 minute.
• Purée 2 cups of the bone broth with 1 can of drained cannellini beans until smooth.
• Add the remaining broth to the pot, a little at a time. Add the puréed bean mixture and potatoes. Bring to a simmer over low heat and cook for 10–15 minutes, or until the potatoes are tender.
• Add the kale and remaining cannellini beans. Simmer for another 5–10 minutes.
• Season with salt, freshly ground black pepper and lemon juice to taste.

Notes

Nutrition Facts

Per serving:

• Calories: 555
• Protein: 36 g
• Carbohydrates: 42 g
• Fiber: 9 g
• Fat: 27 g

The post White Bean, Sausage & Kale Soup first appeared on Art of Healthy Eating.

Beans have long been recognized as a nutritious staple in many diets worldwide. Beyond their rich flavor and versatility in culinary applications, beans play a crucial role in promoting and maintaining optimal gut health. Their unique composition offers numerous benefits that support digestive well-being and overall health.

Rich Source of Dietary Fiber

One of the primary benefits of beans is their high content of dietary fiber. Soluble and insoluble fibers found in beans aid in regulating bowel movements, preventing constipation, and promoting regularity. Adequate fiber intake is essential for maintaining a healthy gut environment, as it facilitates the movement of waste through the digestive tract and supports the growth of beneficial gut bacteria.

Prebiotic Properties

Beans serve as excellent prebiotics—substances that nourish beneficial gut microorganisms. The fibers and resistant starches present in beans act as food sources for probiotics, the good bacteria residing in our intestines. By fostering a thriving community of beneficial microbes, beans help enhance digestion, boost immune function, and reduce inflammation within the gut.

Supporting Gut Microbiota Diversity

A diverse microbiota is associated with better gut health and resilience against various gastrointestinal disorders. Regular consumption of beans contributes to this diversity by providing a variety of fibers that different bacterial species can ferment. This fermentation process produces short-chain fatty acids (SCFAs), such as butyrate, which are vital for nourishing colon cells and maintaining intestinal integrity.

Reducing Inflammation and Promoting Digestive Comfort

The anti-inflammatory properties of certain compounds found in beans can help reduce gut inflammation, which is often linked to conditions such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). Additionally, the gentle nature of beans when properly prepared can promote digestive comfort by alleviating bloating and gas—a common concern associated with legume consumption.

Practical Tips for Incorporating Beans into Your Diet

To maximize their gut health benefits, it is advisable to introduce beans gradually into your diet to allow your digestive system to adapt. Soaking dried beans before cooking reduces antinutrients that may cause discomfort. Incorporating a variety of beans—such as lentils, chickpeas, black beans, and cannellini—ensures a broad spectrum of fibers and nutrients.

Conclusion

Beans are an invaluable addition to any diet aimed at supporting gut health. Their rich fiber content, prebiotic properties, and ability to promote microbial diversity make them essential for maintaining a healthy digestive system. By including a variety of beans regularly and preparing them thoughtfully, individuals can enjoy improved digestion, enhanced immunity, and overall well-being.

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Creamy Cannellini Bean Soup

This cozy Mediterranean-style white bean and kale soup is comfort in a bowl—a must try for anyone who is trying to up their fiber intake! It makes a great make-ahead meal on the weekend and freezes well for easy meal prep for those busy days during the work week.

Course Soup

Cuisine Mediterranean

Keyword beans, high fiber, make-ahead meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 leek thinly sliced
• 2 celery ribs chopped
• 2 carrots peeled and chopped
• 2 cloves of garlic minced
• 1 32 ounce carton of vegetable broth
• 1 -15 ounce container of cannellini beans
• 1 -14 ounce container of fire roasted diced tomatoes
• 1 parmesan rind
• 2 slices bacon or pancetta
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 teaspoons thyme

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Instructions

• Prep the base: Thinly slice the leek (white and light green parts only), chop the celery and carrots, and mince the garlic. Rinse the cannellini beans and set aside.
• Render the bacon: In a large pot or Dutch oven, add the bacon or pancetta over medium heat. Cook until lightly crisp and the fat is rendered.
Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
• Build flavor: Add 1 tablespoon olive oil to the pot if needed. Add leeks, celery, and carrots. Sauté 5–7 minutes until softened and fragrant.Stir in garlic and cook 30 seconds, just until aromatic. Add the tomato paste and stir well, cooking for 1–2 minutes until it darkens slightly—this deepens the flavor.
• Simmer: Pour in the vegetable broth, then add cannellini beans, fire-roasted diced tomatoes, parmesan rind, thyme and bay leaf. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, allowing flavors to meld. To add a creamy touch, insert an immersion blender and blend half of the pot until desired thickness.
• Finishing touches: Stir in chopped kale and simmer uncovered for 5–10 minutes, until kale is tender. Remove bay leaf and parmesan rind.
Stir the cooked bacon back into the soup.
Season with salt and pepper to taste.
• Optional: Extra grated parmesan on top, drizzle of olive oil

Notes

Nutrition Facts:

Per serving (makes 4 servings)

• Calories: 300 kcal
• Protein: 13 g
• Fat: 13 g
• Carbohydrates: 33 g
• Fiber: ~9–10 g
• Sodium: 450 mg

The post Creamy Cannellini Bean Soup first appeared on Art of Healthy Eating.