White Bean & Parsnip Soup With Roasted Garlic

Allison Day

by | Updated: December 3rd, 2016

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 and Garlic Soup

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


  1. Preheat oven to 400º F.
  2. 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.
  3. 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.)
  4. Transfer mixture to a large pot or Dutch oven. Cook over medium heat, stirring frequently to avoid scorching.
  5. Serve with a drizzle of olive oil and sprinkled-on pumpkin seeds.