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Parsnip and White Bean Soup Recipe

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This recipe for Parsnip and White Bean Soup is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 parsnips cut into 1" pieces
4 - 6 large cloves garlic- whole and skin on
1 onion chopped roughly
1 tbsp rosemary
1-15 oz can white beans (2 cups) drained and rinsed.
6 cups vegetable broth
pinch pepper
½ tsp salt
1 tbsp lemon juice
2 tbsp olive oil
water as needed
roasted pumpkin seeds for garnish
Directions:
Directions:
Preheat oven to 400º. on a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary salt and pepper. Roast for 45 to 55 minutes until the garlic and parsnips are tender and turning golden.
Once cool enough to handle, remove garlic from skin and put in blender with the roasted vegetables, beans, broth and lemon juice; puree until smooth. Add water a little at a time if mixture is too thick.
Transfer pureed soup to a large pot. Heat over medium, stirring frequently so the bottom doesn't scorch.
Taste and season with additional salt if desired.
Serve- garnish with pumpkin seeds and a drizzle of olive oil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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