Roasted Garlic, Parsnip and White Bean Soup ~ a velvety and delicious soup made easily with roasting garlic, parsnips, and onions and blending them with white beans, vegetable broth and lemon juice is a very different from any other soup I have ever made. It’s has a thick and smooth texture like a potato soup, only it’s lighter, very tasty and fills you up!
Because parsnips are closely related to carrots, it has a sweeter taste. Parsnip is a vegetable that promotes good health, helps reduce stress, and loaded with vitamins, minerals, fiber and some protein.
I never made a soup with parsnips before. It’s not a common vegetable among Italian-American families, but I was open to try this one at my daughter’s request. Lizzy describes this Roasted Garlic, Parsnip & White Bean Soup to be- a healthier version than a creamy potato soup because it’s not loaded with a lot of starch and cream.
In fact, you may have already noticed most of our soups contain NO cream in them. Just a quick blend to puree all the ingredients does the trick!
My daughter Lizzie and her friend Sam were searching for a healthier soup one night and decided to give this one a try. Lizzie loved it so much she asked me if I could make it again. So I did.
The recipe also called for adding some pumpkin seeds or aka pepitas as a garnish. Adding some pepitas on top of each bowl before serving offers a nice crunchy texture and flavor to the soup combined.
These little pepitas are really good, I love eating them alone as a snack! They’re high in protein and iron. A healthy little snack to keep around.
Cold weather and snow are always a good reason to make soup.
Enjoy this creamy-luscious soup! And have a great weekend!
Roasted Garlic, Parsnip & White Bean Soup
- 6 garlic cloves, skin intact, left whole
- 1 pound parsnips (about 3 tot 4), cut into 1-inch thick pieces
- 1 onion -cut into rough pieces
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. dried whole or fresh rosemary
- 1/2 tsp. sea salt
- ground black pepper, to taste
- 1 (15-ounce) can white beans, drained and rinsed
- 4 cups (32-ounces) low sodium vegetable broth
- 1 cup water, and more as needed
- 1 Tbsp. lemon juice (about 1/2 lemon)
- pepitas or pumpkin seeds, as garnish
On a large baking sheet, toss garlic, parsnips, onion, salt, pepper and rosemary and drizzle olive oil over them.