roasted parsnip, garlic + apple soup

December 1, 2014

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

Serves: 2

Ingredients

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
In This Recipe

Directions

  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.

More Great Recipes:
Soup|Bean|Garlic|Parsnip|Vegetable|Apple|Serves a Crowd|Make Ahead|Fall|Christmas|Thanksgiving|Valentine's Day

Reviews (1) Questions (0)

1 Review

Lynn D. December 17, 2016
I just bought some pumpkin seed oil and this looks like the perfect vehicle for it.