Hello & Happy Tuesday
I was never a parsnip person, that is until I had the chance to try one back in 2012. Whether it was the fact that it was a new vegetable to explore and fall in love with or the unique flavor..
I was a huge fan from the get go!
In all honesty though I haven’t come across a myriad of recipes featuring parsnips, but I’ve seen fries, parsnip purees for sauces and a few parsnip soups..
So I had to give it a go!
What’s wonderful about parsnips is that they are fun to work with, super cheap, and a perf mix of both sweet and savory!
If you love a savory vegan soup with a hint of sweetness, you have to try this Parsnip Soup!!
Why this recipe rocks:
Can be made in bulk
- 1lb parsnips (about 4), cut into 1-inch pieces
- 1 yellow onion, cut into rough pieces
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 4-6 extra large cloves garlic, skin intact, left whole
- 1 1/2 tbsp fresh rosemary
- 1 1/2 tbsp sea salt
- Ground pepper, to taste
- 1, 15 oz can white beans, drained and rinsed OR 2 cups cooked white beans
- 6 cups vegetable stock
- Garnish with pumpkin seeds, hemp seeds, olive oil and rosemary
- Preheat oven to 400ºF. On a large pan toss the washed, peeled, and chopped parsnips, whole garlic, and onion in olive oil, rosemary, sea salt, and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden. (save small bits of parsnip to use as garnish)
- Once vegetables are roasted let cool then toss in a blender with garlic removed from skins, beans and vegetable broth. (You may have to do it in batches due to the volume of the soup)
- Purée the soup until smooth. Add more broth if the texture is too thick Transfer the soup to a large pot over medium heat. Continue to stir so you don't burn the soup. Serve hot with a sprinkle of pumpkin seeds, rosemary, hemp seeds, saved roasted parsnip bits, and a drizzle of olive oil.