Clever Parsnip Oven Soup

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

Roast your garlic: slice the garlic bulb to reveal the top part of the cloves, about 1 cm below the stem. Spread the coconut oil on top and wrap with foil. Roast on a baking sheet for 15 minutes at 400 F.

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 

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