Name: Parsnip and bean soup with roasted garlic
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 medium parsnips; 1 leek or 1 onion; ½ roasted garlic bulb; 1 bay leaf; 1 tin white beans, drained; 750 ml vegetable stock; 1 handful parsley; 2 Tbsp apple cider vinegar or sour cream

Parsnip and bean soup with roasted garlic

10 Jan 2022

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Parsnip and bean soup with roasted garlic

Background

When I have some leftover roasted garlic in the fridge I make this super easy, vegan, low-carb yet filing parsnip and bean soup. 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

4 medium parsnips
1 leek or 1 onion
½ roasted garlic bulb
1 bay leaf
1 tin white beans, drained
750 ml vegetable stock
1 handful parsley
2 Tbsp apple cider vinegar or sour cream

Instructions

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.