Parsnip and bean soup with roasted garlic
When I have some leftover roasted garlic in the fridge I make this super easy, vegan, low-carb yet filing parsnip and bean soup with roasted garlic. I normally use butter beans or cannellini beans but other white beans are suitable too. For a vegetarian version serve it with sour cream.
Ingredients
Method
- Finely chop the onion. Peel the parsnips and cut them into small chunks. Squeeze the garlic flesh out of its skins into a small bowl and set aside.
- Heat the oil in heavy-based saucepan, then add the onion and gently sauté it for about 5 minutes, until softened. Add the parsnips and beans, then the stock, garlic flesh and bay leaf.
- Bring to the boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
- Remove the bay leaf, then add the parsley and purée it with a stick-blender till you get a smooth, silky soup.
- Serve the soup with apple cider vinegar or sour cream.