roasted parsnip, garlic + apple soup

By • December 1, 2014 0 Comments

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Author Notes: 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 guestspurely elizabeth

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Serves 2

soup

  • 2 tablespoons olive oil
  • 1 pound parsnip
  • 1 head of garlic
  • 1 gala apple
  • 1 yellow onion
  • 1 can white beans
  • vegetable stock
  • himalayan sea salt

toppings

  • La Tourangelle toasted pumpkin seed oil
  • parmesan cheese
  • rosemary
  1. Preheat oven to 400°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips.
  2. 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.
  3. When finished cooking, chop parsnips.
  4. 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.
  5. Using an immersion blender, blend until smooth.
  6. Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.

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