Roasted Garlic, Parsnip and White Bean Soup

Fall CSA Week 5/Garlic

Roasted Garlic, Parsnip and White Bean Soup

  • 4 cloves garlic, whole with skin on
  • 4 parsnips, cut into 1 inch pieces
  • 1 onion, cut roughly
  • 2 TBSP olive oil
  • 1 TBSP dried or fresh rosemary
  • 1 tsp salt and pepper
  • 1 can white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 TBSP lemon juice
  • Optional: pumpkin seeds
  1. Preheat oven to 400 degrees. On a large baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt and pepper. Roast for 40-55 minutes or until tender and golden.
  2. Once cooled, squeeze garlic out from the skins into a blender along with the vegetables, beans, water or broth, and lemon juice. Puree in 2 batches if necessary or place all in a pot and use an immersion blender.
  3. When smooth, transfer the soup to a large pot. Heat over medium while stirring. Season with additional salt and pepper to taste. Serve hot with pumpkin seeds.

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