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Gluten-Free

Roasted Parsnip & Navy Bean Soup

This velvety soup packs big flavor with pungent rosemary and mellowed roasted garlic. A topper of toasted almonds adds a nice crunch – simply chop up whole almonds, or use slivered almonds if you prefer but reduce the time in the oven so they don’t burn.

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Servings
4
Prep Time
15 min
Duration
75 min

Ingredients

  • 2 lb parsnips (about 8 medium), diced
  • 2 yellow onions
  • 1 tbsp avocado oil, divided
  • ½ tbsp chopped fresh rosemary
  • ½ tsp each sea salt and ground black pepper, divided (TRY: Simply Organic Ground Black Pepper)
  • 1 head garlic
  • 1 cup raw unsalted almonds, chopped
  • 4 cups low-sodium vegetable broth
  • 1 15-oz BPA-free can navy beans, drained
  • ½ lemon, juiced

Preparation

1. Preheat oven to 400°F. On a large rimmed baking sheet lined with parchment, toss parsnips and onion with one-half of oil, rosemary and one-half of each salt and pepper. Peel outer layers of the garlic bulb and cut off the top ¼ inch of head. Drizzle with remaining one-half of oil, cover with foil and add to baking sheet. Roast for 30 minutes. Set garlic aside to cool slightly.

2. Meanwhile, place almonds on a parchment-lined sheet; toast in oven for 4 to 6 minutes, until golden brown.

3. Carefully squeeze garlic from skins and place in a large pot. Add roasted parsnips and onions, broth, beans and remaining one-half of each salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.

4. Add lemon juice and purée until smooth using an immersion blender. Garnish with almonds before serving.

Note: If following our Meal Plan, freeze two servings. Thaw overnight in the fridge and gently heat on the stove, adding a splash of water as needed to thin.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 514
  • Carbohydrate Content 68 g
  • Cholesterol Content 0 mg
  • Fat Content 22 g
  • Fiber Content 20 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 589 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 5 g