Creamy parsnip and potato soup with beans
This creamy parsnip and potato soup with beans can either be vegetarian or vegan, depending on what sort of cream you’re using. I made it with plant-based version and the soup was delicate, filling and super yummy. Serve it with flat-bread or brown rice.
Ingredients
Method
- Peel all the veggies, then finely chop the onion and garlic.
- Cut the potatoes and parsnips into chunks.
- Heat the oil in a pan, then sauté the onion over low heat for 5 minutes.
- Add the garlic and caraway seeds, then stir for a minute.
- Add the potato and parsnip pieces, then pour over the stock.
- Add more stock if needed – it should cover the vegetables well.
- Add the bay leaf and bring to the boil.
- Cover and cook gently over low heat for about 20 minutes, until the vegetables are tender.
- Using a hand-held blender, blend the soup until smooth and silky.
- Stir in the cream and cider vinegar, then add the drained beans.
- Warm it up (but do not boil!), then serve with some fresh herbs scattered on top ans more cider vinegar, if liked.