Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 white onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 large potato
  • 3 medium parsnips
  • 1 tsp caraway seeds
  • 500 ml vegetable stock approx.
  • 1 bay leaf
  • 1 tin butter beans drained
  • 100 ml single cream or plant-based alternative
  • 1 Tbsp apple cider vinegar

Method
 

  1. Peel all the veggies, then finely chop the onion and garlic.
  2. Cut the potatoes and parsnips into chunks.
  3. Heat the oil in a pan, then sauté the onion over low heat for 5 minutes.
  4. Add the garlic and caraway seeds, then stir for a minute.
  5. Add the potato and parsnip pieces, then pour over the stock.
  6. Add more stock if needed - it should cover the vegetables well.
  7. Add the bay leaf and bring to the boil.
  8. Cover and cook gently over low heat for about 20 minutes, until the vegetables are tender.
  9. Using a hand-held blender, blend the soup until smooth and silky.
  10. Stir in the cream and cider vinegar, then add the drained beans.
  11. Warm it up (but do not boil!), then serve with some fresh herbs scattered on top ans more cider vinegar, if liked.