Roasted Garlic, Parsnip & White Bean Soup

• Vegan
• Gluten free

• Produce

  • 4 1lb parsnips
  • 4 large cloves Garlic
  • 1 Onion
  • 1 tbsp Rosemary, dried whole or fresh
  • 1 15 oz can White beans

• Canned Goods

  • 6 cups Vegetable broth, no salt added

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil[/url, extra-virgin

• Nuts & Seeds

  • 1 Pumpkin seeds

• Liquids

  • 1 Water

Found on yummybeet.com

Description

Ingredients

• 4-6 extra large cloves garlic, skin intact, left whole
• 1lb parsnips (about 4), cut into 1-inch pieces
• 1 onion, cut into rough pieces
• 2 tbsp extra-virgin olive oil[/url], plus more for drizzling
• 1 tbsp dried whole or fresh rosemary
• ½ tsp to 1 tbsp sea salt (use enough to your taste)
• Ground pepper, to taste
• 1, 15 oz can white beans, drained and rinsed OR 2 cups cooked white beans
• 6 cups no salt added vegetable broth
• Water, as needed
• 1 tbsp lemon juice (about ½ lemon)
• Pumpkin seeds, to serve

Directions

• Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt (to taste), and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.
• Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water or broth, and lemon juice (this may need to be done in 2 batches); purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips). Or, add ingredients to a large pot and purée with an immersion blender.
• Transfer blended soup to a large pot. Heat over medium, stirring frequently so bottom doesnt scorch. Season with additional salt, if desired. Serve hot with a sprinkle of pumpkin seeds and drizzle of olive oil.