White Bean and Parsnip Soup

Ingredients

• 6 cloves Garlic

• 1 lb Parsnip

• 1 Onion

• 3 tbsp Olive oil

• 1 tbsp Rosemary

• ½ tsp Kosher Salt

• Black pepper

• 2 cups Navy Beans, cooked, drained and rinsed

• 6 cups Vegetable broth

• 1 tbsp Lemon juice

Instructions

1. Preheat the oven to 400 ºF.

2. On a large rimmed baking sheet, toss together 6 unpeeled garlic cloves, 1 pound chopped parsnips, 1 sliced onion, 3 tablespoons extra-virgin olive oil, 1 tablespoon rosemary, ½ teaspoon salt, and black pepper to taste.

3. Roast for 40 to 45 minutes until the vegetables are fork-tender and just turning golden. Watch closely, as not to burn. Once ready, remove from the oven and set aside to cool slightly.

4. Into a food processor, squeeze out the roasted garlic cloves and add the roasted vegetables, 2 cups cooked beans, 6 cups vegetable broth, and 1 tablespoon lemon juice.

5. Pulse until smooth.

6. Transfer the puréed soup to a large pot. Thin with additional broth or a splash of water if needed. Heat the soup over medium heat, stirring constantly, until hot. Taste and adjust for seasoning.

7. Ladle into bowls and garnish with a drizzle of extra-virgin olive oil and black pepper. Serve and enjoy!

From https://cook.me/