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Elly's roast parsnip, bean & rosemary soup
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Serves: 4 - 6
4 parsnips (approx 500g)
4 cloves garlic
5 sprigs rosemary
2 tbsp olive oil
2 x 400g cans butter beans, drained
1-2 tbsp bouillon powder (check it’s vegan if you are)
Crème fraîche or yogurt (use non-dairy versions, if preferred)
1. Preheat the oven to 200°C, gas mark 6. Peel and roughly chop the parsnips and onion, and spread out on a baking tray. Use the side of your knife to smash the garlic cloves, but keep them in their papery skins. Add to the tray of vegetables, along with the rosemary. Drizzle everything with olive oil and season generously. Use your hands to toss it all together.
2. Roast for 25 minutes, until the parsnip and onion are starting to char at the edges. Squeeze the garlic cloves out of their skins. Dispose of the skins and put the garlic back into the tray. Remove the rosemary stalks and dispose of them (the leaves should all have fallen off – if not, crumble them into the tray too).
3. Scrape the tray of roasted veg into a large saucepan and add the beans and 1 tbsp of bouillon powder. Top up with enough boiling water to cover completely, then bring to the boil, reduce the heat and simmer for 5-10 minutes, until all the parsnips are tender.
4. Use a stick blender to make a smooth soup. If it’s too thick, add more boiling water mixed with bouillon powder to taste. Check the seasoning before serving with a swirl of crème fraîche or yogurt and some finely chopped fresh rosemary.
Typical values per serving:
This recipe was first published in November 2019.