Roasted Parsnip and White Bean Soup

New Year starting off with a fantastic winter soup recipe to keep you warm during this extra cold and snowy January!

I decided I would make my own vegetable broth for this soup. A nice slow process to go with my “slow down and relax” theme of 2018…not everything should be rushed all the time. I am using cooking as a way to help myself do that.

Super simple process here. Chop up your standard veggies for broth (onion, carrots and celery aka ‘mirepoix’). And I mean chop coarsely no need to be fancy here. Leave those onion skins on too. More flavour and goodness. I threw in some peppercorns, fennel and fresh parsley but it’s not necessary.

Add water until veggies are well covered. Bring to a boil and then turn down super low and let simmer overnight, uncovered! Yes I said overnight, uncovered. You want the liquid to reduce leaving the flavours.

Et voila! This is after 12 hours. Time to strain.

After scooping out the large pieces I fine strained the spices out. This broth turned out darker than I thought but still a great veggie broth. I had enough for this recipe plus 3 more litres that went into the freezer for future use.

And now for the main attraction:

Roasted Garlic, Parsnip and White Bean Soup

Ingredients:

• 4-6 large cloves Garlic, skin intact, left whole

• 1lb Parsnips (about 4-5), cut into 1-inch pieces

• 1 Onion, cut into rough pieces

• 2 tbsp extra-virgin Olive Oil, plus more for drizzling

• 1 tbsp dried whole or fresh Rosemary

• Sea Salt and Ground pepper, to taste

• 1 can (approx 15oz or more) White Beans, drained and rinsed OR 2 cups cooked white beans

• 6 cups no salt added Vegetable Broth

• 1.5 tbsp lemon juice (about ½ – 1 lemon)

• Pumpkin seeds, to serve

Directions:

1. Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt (to taste), and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.

2. Once cool enough to handle, squeeze garlic from skins into a large pot along with roasted vegetables, beans, broth, and lemon juice and purée with an immersion blender. Alternatively add all ingredients into a blender (this may need to be done in 2 batches) and purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips).

3. If you used a blender, transfer blended soup to a large pot. Heat over medium, stirring frequently so bottom doesn’t scorch. Season with additional salt, if desired. Serve hot with a sprinkle of pumpkin seeds and drizzle of olive oil.

Thank you to Yummy Beat for this wonderful recipe! We served it with warm bread and cheese. Certainly warmed us up for movie night on the couch 🙂

Your,

Natural Groove Gal

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