(with a surprise HEALTHY thickening ingredient!) vegan, gluten-free
Bag items: parsnips, garlic, rosemary, olive oil, onions, vegetable broth, lemons
With rumors of possible snow this month (which is hard to imagine, given that we had weather in the 60s a few days ago…or maybe I am just in denial!), one thing that always helps me deal with the cold is having a nice hot bowl of soup to warm up with, and this one hits the mark. It’s easy, tasty, and it can be ready in about 30 minutes, tops.
What I am most excited about though, is to share one of my favorite ways to thicken soup without adding a lot of calories. The secret ingredient is pureed beans! You can’t taste the bean flavor, but it adds lots of volume to the soup, not to mention protein and vitamins. What’s not to love about that??
This soup highlights a lonely vegetable: parsnips. Poor parsnips are often overlooked as a weird, “what am I supposed to do with this” sort of vegetable. Well, here they are front and center! You can enjoy the fact that a cup of parsnips has only 100 calories, 7 grams of fiber, and over 30 percent of your daily recommended amount of vitamin C.
So let’s get started. First, look at how pretty these guys are!
You will be roasting these, so peel and chop them, then do the same with the rosemary and onions, but leave the garlic in its skin to roast:
Roast everything at 400 degrees for approximately 15-20 minutes, until everything starts to brown and smell good. I love how the rosemary makes the house smell!
When it comes out of the oven, let everything cool slightly, then add the vegetables and beans to the pot. Finally, squeeze the garlic out of its skin into the pot:
Then transfer everything to a blender, or use an immersion blender, and puree until smooth. Top with a drizzle of olive oil and a sprig of rosemary.
Serve with a slice of bread (which you can order from HH by adding it to your bag at least 3 days before your delivery), and enjoy!
Roasted Parsnip Soup with Rosemary and Garlic
1 lb parsnips, peeled and chopped into 1.5 inch chunks
1 medium onion, quartered
5 garlic cloves
1 Tbsp. olive oil
1 Tbsp fresh rosemary, chopped
1 15 oz. can Great Northern beans, drained and rinsed
4 c. vegetable broth
1 Tbsp. lemon juice
2 tsp. honey
salt and pepper to taste
- Start by peeling and chopping your parsnips and onions into similarly sized chunks.
- Toss with garlic (still in its skin), olive oil, and rosemary.
- Spread over parchment paper, and roast at 400 degrees for 15-20 minutes
- Add roasted vegetables, garlic (squeezed out of its skin), beans, vegetable broth to a large soup pot and heat until warm, about 10 minutes. Use an immersion blender to puree or transfer to a blender and puree there.
- Pour back into soup pot, add lemon and honey, salt and pepper to taste.