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
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
  • 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
  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

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