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
- 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.
- 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.
- 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.