Creamy Roasted Parsley Root White Bean (Printable Version)
A velvety blend of sweet roasted parsley root and creamy white beans for comforting nourishment.
# What You'll Need:
→ Vegetables
01 - 1.1 lbs parsley root, peeled and chopped
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 2 medium carrots, peeled and chopped
05 - 1 celery stalk, chopped
→ Beans
06 - 14 oz white beans (cannellini or navy), drained and rinsed
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup water
→ Dairy
09 - ½ cup heavy cream or plant-based cream alternative
→ Oils & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - ½ tsp ground white pepper
13 - ¾ tsp fine sea salt, or to taste
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 400°F.
02 - Toss the chopped parsley root, carrots, celery, onion, and garlic cloves with 1 tablespoon olive oil, salt, pepper, and dried thyme. Spread on a baking sheet in a single layer.
03 - Roast vegetables for 25-30 minutes, turning halfway, until golden and tender.
04 - Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the roasted vegetables and beans. Stir for 2 minutes.
05 - Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
06 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches in a countertop blender, returning soup to the pot afterward).
07 - Stir in the cream and adjust seasoning with salt and pepper. Gently reheat if needed.
08 - Ladle into bowls and garnish with fresh parsley and a twist of black pepper.
# Expert Advice:
01 -
- Roasting the vegetables first unlocks deep caramelized notes you cant achieve from stovetop cooking alone
- The texture impossibly smooth without needing excessive cream or time
02 -
- Hot soup expands dramatically in a blender. Always remove the center cap and cover with a kitchen towel, or let it cool slightly first.
- Roasting the vegetables separately from the soup base creates depth of flavor that sautéing simply cannot achieve.
03 -
- Squeeze the roasted garlic out of its skins before blending to avoid any bitter papery bits in your finished soup
- If the soup feels too thick after blending, add water in small increments rather than flooding it at once