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 guests —purely elizabeth
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Ingredients
- soup
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2 tablespoons
olive oil
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1 pound
parsnip
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1
head of garlic
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1
gala apple
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1
yellow onion
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1
can white beans
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vegetable stock
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himalayan sea salt
- toppings
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La Tourangelle toasted pumpkin seed oil
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parmesan cheese
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rosemary
Directions
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Preheat oven to 400°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips.
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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.
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When finished cooking, chop parsnips.
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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.
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Using an immersion blender, blend until smooth.
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Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.
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