Soup is awesome! Throw a bunch of stuff in a pot, wait some time, end up with a delicious masterpiece… what is there not to love?! This white bean and parsnip soup works! An aromatic mixture of flavors combines with a smooth, creamy texture, it’s to die for! We hope you love it as much as we do!

This White Bean Parsnip Soup Recipe is:

  • an easy plant-based meal.
  • a great way to introduce parsnips to a picky eater.
  • a hearty and filling dish.

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White Bean Parsnip Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
Ingredients
  • 1 12-15 oz can white beans - well rinsed & drained
  • 2 medium sized parsnips - peeled & sliced
  • 5 cups plant-based milk
  • 1 tsp coriander
  • fresh chopped parsley for garnish
  • salt & freshly ground black pepper to taste
Method
  1. After peeling and rinsing the parsnips, remove the tops and bottoms, then slice them into bite-sized pieces. Be cautious that they are a little more firm than carrots.
  2. In a medium sized saucepan, over medium-high heat, cook the beans, coriander, and the parsnips in your choice of plant based milk for 10-12 minutes.
  3. Make sure that the soup maintains a gentle boil while it is cooking.
  4. At ten minutes: test a parsnip by piercing it with a knife. If the knife goes in easily, you are ready to go. If the parsnip is resistant, the soup will need a little more time.
  5. When the parsnips are soft, salt and pepper the soup to taste and garnish with fresh parsley to serve.
 

Kristin Mataluni

Kristin Mataluni

Head Mom at Silly MommyLuni
Kristin is a mom to three awesome kids and believes in putting her health and happiness at the forefront of her life. Check out some of her thoughts and other recipes at her blog http://sillymommyluni.blogspot.com/.
Kristin Mataluni

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