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Roasted Garlic, Parsnip & White Bean Soup

  • 4-6 extra large cloves garlic, skin intact, left whole
  • 1lb parsnips (about 4), cut into 1-inch pieces
  • 1 onion, cut into rough pieces
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 tbsp dried whole or fresh rosemary
  • 1 tbsp sea salt
  • Ground pepper, to taste
  • 1, 15 oz can white beans, drained and rinsed OR 2 cups cooked white beans
  • 6 cups water OR vegetable broth
  • 1 tbsp lemon juice (about ½ lemon)
  • Pumpkin seeds, to serve
  1. Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt, and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.
  2. Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water or broth, and lemon juice (this may need to be done in 2 batches); purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips). OR, add ingredients to a large pot and purée with an immersion blender.
  3. Transfer blended soup to a large pot. Heat over medium, stirring frequently so bottom doesn't scorch. Serve hot with a sprinkle of pumpkin seeds and drizzle of olive oil.

From http://yummybeet.com/roasted-garlic-parsnip-white-bean-soup/

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