Creamy white beans and roasted veg make this a perfect entry in to fall soup season! This soup comes together so fast thanks to a quick blitz in the blender.
Clever Parsnip Oven Soup
1 head garlic*
½ t coconut oil*
1 quart parsnips, peeled and chopped*
3 onions, chopped*
6 C vegetable broth
1 ½ C white beans (about 1 15.5 oz can)
1 t salt
1 T olive oil
1 T lemon juice *
Add the parsnips and onions to the pan with the garlic and roast for 30 minutes more.
Place the parsnips, onions into a blender. Squeeze the slightly cooled garlic cloves into the blender as well. Add the rest of the ingredients and blend until smooth. Transfer to a pot and heat until steaming.
Serve with a drizzle of olive oil and black pepper
*Find this ingredient in the farm store!
Naturally Nourished - Sarah Britton