A rich, creamy soup made with roasted garlic, onion, parsnips, and hearty white beans. |
Equipment
- Blender, food processor, or potato masher
Ingredients
- 6 cloves garlic or 2-3 tablespoons jarred garlic, chopped
- 1 pound parsnips (about 4), peeled and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 6 cups low-sodium vegetable or chicken broth
- One (15-ounce) can white beans (e.g., cannellini, navy, or Great Northern), drained and rinsed
- ½ lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 F. On a large rimmed baking sheet, toss together parsnips, onion, garlic, olive oil, Italian seasoning, salt, and pepper. Roast for 45-60 minutes, until garlic and parsnips are fork tender and golden brown. Set aside to cool.
- In a blender, add half of the roasted vegetables, broth, lemon juice, and beans and puree until smooth. If mixture is too thick, add water or broth to thin it. Transfer to a large pot.
- Add the remaining half of the ingredients to the blender and puree. Transfer to pot.
- Heat pot on medium heat, stirring frequently to prevent the bottom from scorching. Serve hot.
Nutrition
Serving: 1 cupCalories: 230calCarbohydrates: 35gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 280mgFiber: 8gSugar: 5g