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.