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!
This Roasted Garlic, Parsnip and White Bean Soup is very different from all the other soups I have ever made. It’s has a thick and smooth texture like a potato soup, only it’s lighter! Best of all, it’s satisfying and loaded with lots of flavor and nutrients!
Parsnips are closely related to carrots, in the sense that they have a sweet taste to them. But, unknown to me before, this ‘parsnip’ as a vegetable has a long list of nutritional value. One that promotes good health, helps reduce stress, and is loaded with vitamins, minerals and fiber. Good to know!
And I think this poor little parsnip is totally underrated! It even contains some protein. Wow!
Definitely a welcoming surprise to me!
You see, 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 most creamy potato soup out there, simply because it’s not loaded with a lot of starch and cream.
And if you have been following 2SR for a while, you may already have noticed most of our soups contain NO cream in them anyway. So making this one was a no brainer! Most of our soups are a quick blend to puree all the ingredients and that 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 for her. So I did!
This recipe also calls for adding some pumpkin seeds or aka pepitas as a healthy garnish. Adding a few pepitas on top of each bowl before serving offers a nice crunchy texture and flavor to the soup combined.
Not a bad idea!
These little pepitas are really good. I love eating them alone as a snack as well. They’re also high in protein and iron. So for me, I think I will keep them around since they make the perfect little snack when hunger strikes.
Roasted Garlic, Parsnip & White Bean Soup is low fat, low in calories, dairy-free and loaded with nutrients!!
Enjoy this creamy-luscious ‘bowl of health’ soup! Cold weather and snow are always a good reason to make healthy soups, I hope you will give this one a try! Have a great weekend everyone!
Are you cooking with us? If you make this delicious soup, let us know and hashtag it on Instagram #2sistersrecipes, or leave a comment here and on Pinterest. We’d love to see what you cook!
Thanks for stopping by!
Anna and Liz
- 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
- Preheat oven to 400 degrees.
- On a large baking sheet, toss garlics, parsnips, onions, salt, pepper and rosemary and drizzle olive oil over them.
- Bake for 30 to 38 minutes, or until parsnips turn golden and tender.
- 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.
- Transfer blended soup to a large pot. Heat over medium heat, stirring often so bottom doesn't scorch.
- Season with additional salt, if desired. Serve hot with a sprinkle of pumpkin seeds on top.
- Serves 6
Recipe adapted from Yummy Beet.com