Garlicky Parsnip and White Bean Soup
Other than pumpkin of course, parsnips are most often associated with fall feasts. But who says that you can't enjoy them at other times during the year? We've paired sweet parsnip with white kidney beans for the perfect, creamy winter soup combo. We've opted to top ours with toasted sesame seeds and fresh rosemary, but crispy pancetta or pumpkin seeds would be a perfect addition otherwise. Go ahead and use vegetable stock to make this a completely vegetarian meal.
WHAT YOU'LL NEED • 3 parsnips, chopped
• 8 garlic cloves • 2 tbsp extra virgin olive oil (+ extra to garnish) • Salt and pepper to taste
• 1 can white kidney beans (540g), drained and rinsed • 4 cups chicken stock • 1 tsp toasted sesame seeds
• Fresh rosemary
On a sheet pan, arrange parsnips and garlic in single layer. Coat in olive oil and season with salt and pepper. Roast in 400°F oven until parsnip is fork-tender and garlic cloves have softened, about 25 minutes.
Once roasted, in food processor or blender, combine white kidney beans, parsnip, garlic and chicken stock until smooth. Transfer to saucepan, bring to a boil. Reduce heat to medium, stirring, until fully heated through.
Drizzle with extra olive oil and dress with a sprinkling of toasted sesame seeds and fresh rosemary.