roasted parsnips and garlic with sautéed apples and onion creamed together in a delicious healthy soup. Packed full of flavor and depth, this soup will wow your guests —purely elizabeth
head of garlic
can white beans
himalayan sea salt
La Tourangelle toasted pumpkin seed oil
In This Recipe
Preheat oven to 400°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips.
Slice off the top of the head of garlic, so that each clove inside is exposed. Drizzle 1 tbsp of olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes.
When finished cooking, chop parsnips.
Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and sauté for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Sauté for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes.
Using an immersion blender, blend until smooth.
Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.