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Roasted Garlic, Parsnip, and White Bean Soup

Serves 6 

4 to 6 extra large cloves garlic, skin intact, left whole
1lb parsnips (about 4), cut into 1-inch pieces (peel or scrub well) 
1 onion, peeled and cut into rough pieces
2 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp dried whole or fresh rosemary, plus more for serving
1/2 tsp sea salt, plus more to taste
ground black pepper, to taste
1, (15 oz/approx. 2 cups) can white beans, drained and rinsed 
6 cups low-sodium vegetable broth (homemade, carton, or boullion) 
Water, as needed
1 tbsp lemon juice (about 1/4 of a lemon)
1/4 cup pumpkin seeds, to serve


  1. Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt, and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.
  2. Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water or broth, and lemon juice (this may need to be done in 2 batches); purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips), then transfer pureed soup to a large pot. Or, add above ingredients to a large pot and puree with an immersion blender until smooth. 
  3. Heat over medium, stirring frequently so bottom doesn’t scorch.
  4. Taste and season with additional salt, if desired. Ladle soup into bowls or mugs, garnish with additional olive oil and rosemary, and pumpkin seeds. Serve hot.  




This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Parsnip, Rosemary,
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