Roasted Garlic, Parsnip, and White Bean Soup

• 2 heads garlic
• 1 pound parsnips, peeled and chopped
• 1 can (15 ounces) white beans, drained and rinsed
• 1 medium onion, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil for garnish

Steps

1. 1 Preheat oven to 400°F. Cut off the tops of the garlic heads, wrap in foil, and roast for 30 minutes.
2. 2 While garlic roasts, toss parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. 3 In a large pot, sauté the diced onion in 1 tablespoon olive oil until translucent.
4. 4 Add roasted parsnips, roasted garlic cloves (squeezed from heads), white beans, vegetable broth, and thyme to the pot.
5. 5 Simmer for 20 minutes, then use an immersion blender to puree until smooth.
6. 6 Season with salt and pepper to taste, and stir in fresh parsley.
7. 7 Serve with a drizzle of olive oil on top.

Equipment

• Oven
• Large pot
• Immersion blender

Variations

• Add a splash of cream for extra richness.
• Include diced carrots for additional sweetness and color.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use canned cannellini beans if white beans are unavailable.

Pairings

• Serve alongside a fresh green salad.
• Pair with a rustic loaf of sourdough bread.

Nutrition

Tips

• For a smoother soup, strain before blending.
• Roasting the garlic mellows its flavor and adds sweetness.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat on the stove.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• Top with toasted pumpkin seeds for added crunch.

FAQ