Description
A comforting and nutritious Parsnip and White Bean Soup featuring creamy pureed parsnips and white beans, topped with crispy roasted Brussels sprouts for added texture and flavor.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons Olive Oil
- 1 White Onion, chopped
- 2 cloves Garlic, minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 2 medium Parsnips, peeled and chopped
- 1 cup Milk
- 2 cups Vegetable Stock
- 1 cup White Beans, cooked or canned
Brussels Sprouts Topping
- 15 Brussels Sprouts, cleaned and leaves separated
- 1/2 tablespoon Canola Oil
- 1/4 Lemon, juiced
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped white onion and minced garlic. Cook gently for about 10 minutes, stirring occasionally until the onions become soft and translucent.
- Add Parsnips and Seasoning: Stir in 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the chopped parsnips into the pot. Mix well to coat the vegetables evenly with the oil and seasonings.
- Add Liquids and Simmer: Pour in 1 cup of milk and 2 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 to 30 minutes, or until the parsnips are tender when pierced with a fork.
- Prepare Brussels Sprouts Leaves: While the soup simmers, clean the Brussels sprouts and remove the leaves by trimming off the stems. Continue to pluck leaves until you have separated as many as possible for roasting.
- Toss Brussels Sprouts: In a bowl, combine the separated Brussels sprouts leaves with 1/2 tablespoon canola oil, juice of 1/4 lemon, salt, and ground black pepper to taste. Use your fingers to massage the oil and seasoning evenly into the leaves.
- Roast Brussels Sprouts: Spread the tossed leaves evenly on a baking sheet lined with parchment paper. Roast in a preheated oven at 350°F (180°C) for 7 to 10 minutes until the leaves are crispy.
- Add Beans and Puree Soup: Return to the pot and add 1 cup of white beans. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches in a standing blender.
- Serve: Ladle the pureed soup into bowls, drizzle with a little olive oil if desired, and top with the crispy roasted Brussels sprouts leaves for a crunchy garnish.
Notes
- Use canned white beans for convenience or cook dried beans in advance.
- Adjust seasoning after blending as needed.
- For a vegan version, use plant-based milk such as oat or almond milk.
- Roasting the Brussels sprouts leaves adds a delightful crunch and brightens the dish.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Keywords: Parsnip soup, white bean soup, roasted Brussels sprouts, creamy vegetable soup, vegetarian soup
