I hate that I am sharing this recipe today, on the last day of March, and the weather outside is perfect for soup. Now how is that for a selling point. But in all seriousness, when I created this recipe back in February, I had planned to share it earlier this month, when I thought it was acceptable for the weather to still be cold. But now we are only one day away from April, and it’s still cold and rainy, spring where are you!
And if I am being honest, I have never loved soup. Another great selling point, right. I am not sure what it is about soup, but it’s never my first choice. But, let me tell you, this one is different! I love the texture and creaminess. Plus this is a soup you can feel good about eating! It’s creamy without any cream or dairy! Now that’s a real win! (but you can also top it with a little Parmesan.)
Parsnip and White Bean Soup
A creamy, healthy, and filling soup
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3-4 medium parsnips, peeled and chopped
- 1 can cannelleni beans, reserve 2 tbsp
- 4 cups vegetable broth
- scallions, chopped
In a large pot on medium heat, add the olive oil and chopped onions. Cook until soft, about 2 mins.
Add the garlic and parsnips. Stir and cook for another 2 minutes.
Add the can of beans, minus 2 tbsps, and the vegetable broth. Cover the pot and let parsnips simmer, mixing occasionally, about 20 minutes.
Let the soup cool for about 10 minutes.
Transfer the soup (only enough that will fit) into a food processor or blender. Blend until smooth, on repeat until all the soup is blended (and you've avoided soup from splattering all over your kitchen)
Pour into bowls, top with the reserved beans, chopped scallions, and a pinch of salt.
Serve with bread if you wish.
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