Creamy Parsnip and White Bean Soup (Printable Version)

A velvety blend of sweet parsnips and creamy white beans, ready in under an hour for the ultimate comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1 lb parsnips, peeled and diced
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
05 - 2 celery stalks, diced

→ Beans & Liquids

06 - 2 cups white beans (cannellini or navy), drained and rinsed
07 - 4 cups vegetable broth
08 - 1 cup water
09 - 1/2 cup heavy cream or unsweetened plant-based cream

→ Herbs & Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp salt (adjust to taste)
15 - 2 tbsp chopped fresh parsley (for garnish)

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and parsnips. Cook for another 2–3 minutes, stirring occasionally.
03 - Add white beans, vegetable broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until parsnips are very tender.
04 - Remove bay leaf. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a countertop blender and return to pot.
05 - Stir in the cream. Heat gently for 2–3 minutes without boiling. Adjust seasoning as needed.
06 - Ladle into bowls, garnish with chopped fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The parsnips bring this natural sweetness that balances perfectly with the creamy white beans
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next day if they last that long
02 -
  • The soup thickens as it cools so do not panic if it seems slightly thin while still hot
  • An immersion blender saves so much time and dishes but be careful not to splash hot soup everywhere
03 -
  • Dice your parsnips uniformly so everything finishes cooking at the same time
  • Let the soup cool slightly before blending to avoid any hot soup accidents

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