Author Notes: I love blended soups that are rich with flavor all year round. Cold or hot. Lately I've become frustrated with roasted parsnips - just not my fave. I love them braised with whiskey and butter and now I love them blended. This soup came together on a whim in about 20 minutes. Perfect weeknight meal with some cheese toast and a side salad. This makes 1 large serving, 2 small servings. If you'd like to multiple it's easy to do! —kerrylow
- 3 small parsnips, peeled and chopped
- 1/4 white onion
- 1 teaspoon olive oil
- 1 cup white beans
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 2 cups Stock (Vegetable if you want vegan, chicken if you'd like)
- Heat the oil on medium in a heavy bottom saucepan, add chopped onion, mustard seeds and caraway seeds. When the mustard seeds begin to pop and the onion begins to brown, add the stock. Once the stock gets warm add the beans and parsnips.
- When the parsnips are nice and soft, turn off the heat. Blend the soup either with an immersion blender in the pot, or carefully in a blender. Feel free to add more water or stock to achieve your desired thickness. Add salt and pepper to taste. This can easily be made in advance and re-heated on a low simmer before serving.