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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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