Creamy Parsnip White Bean Soup (Printable Version)
Velvety roasted parsnip and white bean blend with tender greens, perfect for chilly evenings.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs parsnips, peeled and cut into 1-inch chunks
02 - 2 cups loosely packed parsnip greens, washed and roughly chopped
03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
→ Beans
07 - 1 (15 oz) can white beans (cannellini or navy), drained and rinsed
→ Broth and Dairy
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk or unsweetened plant-based milk
10 - 1/2 cup heavy cream or coconut cream
→ Seasonings
11 - 2 tbsp olive oil
12 - 1/2 tsp ground cumin
13 - 1/4 tsp ground nutmeg
14 - Salt and black pepper, to taste
15 - 1 tbsp lemon juice (optional, for brightness)
→ Garnish (optional)
16 - Chopped fresh parsley or chives
17 - Extra cream or olive oil drizzle
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss parsnip chunks with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25–30 minutes, turning once halfway through, until golden brown and fork-tender.
03 - In a large pot, heat the remaining olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened and translucent. Add minced garlic, ground cumin, and nutmeg; cook for 1 minute until fragrant.
04 - Add roasted parsnips, drained white beans, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
05 - Stir in parsnip greens and simmer for 2–3 minutes until wilted and tender.
06 - Remove pot from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches using a countertop blender, filling no more than halfway each time.
07 - Return pot to low heat. Stir in milk and cream, warming gently. Do not allow to boil. Taste and adjust seasoning with salt, pepper, and lemon juice as desired.
08 - Ladle into warmed bowls. Garnish with chopped parsley or chives and a drizzle of cream or olive oil.
# Expert Advice:
01 -
- The parsnips go sweet and deeply caramelized in the oven, giving the soup a richness that tastes like it took far more effort than it actually did.
- It freezes beautifully, so you can make a double batch and have comfort ready whenever the forecast looks grim.
02 -
- Boiling the soup after adding the cream will cause it to break and look grainy, so keep the heat gentle and patient at the end.
- Parsnip greens wilt down dramatically, so do not panic if the pot looks overwhelmingly green before you blend.
03 -
- The smaller you cut the parsnips, the faster and more evenly they roast, so resist the urge to leave them in large chunks.
- Letting the soup rest for 15 minutes off the heat before serving allows the nutmeg and cumin to fully weave through every spoonful.