Roasted Garlic, Parsnip & White Bean Soup
Recipe type: Soup / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 6
Roasted Garlic, Parsnip & White Bean Soup. Creamy and velvety delicious, Roasted Garlic Parsnip White Bean Soup is made by simply roasting garlic, onions and parsnips together, and blending them with white beans, vegetable broth and lemon juice. That's it! Simple and easy!
  • 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
  • ½ 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 ½ lemon)
  • pepitas or pumpkin seeds, as garnish
  1. Preheat oven to 400 degrees.
  2. On a large baking sheet, toss garlics, parsnips, onions, salt, pepper and rosemary and drizzle olive oil over them.
  3. Bake for 30 to 38 minutes, or until parsnips turn golden and tender.
  4. Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water, broth and lemon juice (this may be done in 2 batches, if needed) and puree until smooth, adding more water or broth if too thick. Or add ingredients to a large pot and puree with a hand-held immersion blender.
  5. Transfer blended soup to a large pot. Heat over medium heat, stirring often so bottom doesn't scorch.
  6. Season with additional salt, if desired. Serve hot with a sprinkle of pumpkin seeds on top.
  7. Serves 6
Recipe by 2 Sisters Recipes by Anna and Liz at