What’s wonderful about parsnips is that they are fun to work with, super cheap, and a perfect mix of both sweet and savory! That's exactly what this soup is. It's creamy, brimming with the subtle flavor of parsnips and mild herbs, and it's so simple to make.
Creamy Parsnip Soup [Vegan]
- 4 parsnips, cut into 1-inch pieces
- 1 yellow onion, cut into rough pieces
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4-6 extra large cloves garlic, skin intact, left whole
- 1 1/2 tablespoons fresh rosemary
- 1 1/2 tablespoons sea salt
- Ground pepper, to taste
- 1 15-ounce can white beans, drained and rinsed, or 2 cups cooked white beans
- 6 cups vegetable broth
- 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 45-55 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 and vegetable broth. You may have to do it in batches due to the volume of the soup.
- Puree 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.