When a recipe calls for garlic, you could peel and chop raw cloves. Or, instantly upgrade your culinary status to gourmet by creating a meltingly delicious, savory purée that adds depth to any dish with the simple practice of roasting. Together with parsnips – the naturally sweet, blonde carrot – and creamy white beans, the roasted garlic in this recipe transforms ordinary sippable soup into a cold-season guilty pleasure.
White Bean & Parsnip Soup With Roasted Garlic
Serves 4 to 6
1 (15 oz.) can white beans, drained/rinsed
1 lb. parsnips (about 4), cut into 1″ pieces
4 to 6 large cloves garlic, left whole/skin intact
1 onion, cut into rough pieces
4.5 cups water
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 Tbsp. dried whole or fresh rosemary
1 Tbsp. sea salt
Ground pepper, to taste
1 Tbsp. lemon juice
Pumpkin seeds, for garnish
- Preheat oven to 400º F.
- Toss parsnips, onion, garlic, rosemary, salt and pepper with oil and arrange on baking sheet. Roast for 45 to 55 minutes, until garlic and parsnips turn golden and tender.
- In large blender, squeeze garlic from skin and add water, beans, roasted vegetables and lemon juice. Purée mixture until smooth, adding additional water for thinner consistency if desired. (Note: You can also purée with an immersion blender in large pot.)
- Transfer mixture to a large pot or Dutch oven. Cook over medium heat, stirring frequently to avoid scorching.
- Serve with a drizzle of olive oil and sprinkled-on pumpkin seeds.