Roasted Garlic, Parsnip and White Bean Soup


Soup’s on! I just want to watch tv and eat soup! Soup is like a big, warm hug, for your tongue!




  • 6 cloves garlic, roasted
  • 3 large parsnips, chopped
  • 1 onion, chopped
  • splash olive oil
  • fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 cup white beans, cooked or canned
  • 2 cups mushrooms, chopped
  • 6 cups vegetable stock
  • 1 tbsp lemon juice (½ lemon)
  • 1 parmesan rind, leave out to make it vegan


  1. Toss the parsnips, olive oil, rosemary, salt and pepper in a bowl. Dump out on a baking sheet and bake in a 400F oven for 40 minutes. I recently bought an Olive Oil Mister so I can use less olive oil when roasting vegetables.
  2. Heat some olive oil up in a soup pot.
  3. Add the onion and cook until soft. While the onion cooks, place 3 cups broth, all the garlic,lemon juice, and 3/4 of the beans to and blender and blend until smooth.
  4. Dump in the mushrooms and let cook for 2 minutes. Then add in the blended broth, the parmesan rind, salt and pepper, and the rest of the broth and white beans.
  5. Add the parsnips when they are done roasting. Let simmer for at least an hour.
  6. Enjoy!

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