Roasted Garlic Parsnip White Bean Soup
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Garlic cloves, whole | Cloves | |
| Parsnips, 1 lb | Parsnips | |
| Onion | Onion | |
| Olive Oil | Tbsp | |
| Rosemary, fresh/dry | Tbsp | |
| Sea Salt, to taste | ||
| Ground Pepper, to taste | ||
| White beans, 15 oz can or 2 cups cooked white beans | Cans | |
| Chicken Broth | Cups | |
| Lemon Juice, 1/2 lemon | Tbsp | |
| Sugar, to taste | ||
| Garlic powder, to taste |
RECIPE INSTRUCTIONS
Things To Try
Use a mix of sweet potato and parsnips.
Directions
Preheat oven to 400ºF. Chop Parsnips into 1 inch pieces, and roughly cut onions.
On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt (to taste), 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. Season with additional salt, if desired. Serve hot.
Notes
I added some garlic powder and sugar at the end to adjust the flavor.
Original recipe called for pepitas as garnish, along with some olive oil.
Sources
http://yummybeet.com/roasted-garlic-parsnip-white-bean-soup/