Clever Parsnip Oven Soup Recipe

Name: Clever Parsnip Oven Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head of garlic; 1/2 teaspoon coconut oil or ghee; 2 pounds (1kg) parsnips; 3 medium yellow onions; 6 cups (1.5L) vegetable broth or water; 1 1/2 cups (250g) (about one 15.5-oz. can) white beans, such as cannellini, great northern, or navy, drained and rinsed; 1 to 2 teaspoons fine sea salt (use 1 teaspoon if using broth; 2 teaspoons if using water); 1 tablespoon cold-pressed olive oil, plus more for serving; 1 tablespoon freshly squeezed lemon juice; Freshly ground black pepper, for serving; Parsley leaves, for serving (optional)

Servings: persons

1 small head of garlic
1/2 teaspoon coconut oil or ghee
2 pounds (1kg) parsnips
3 medium yellow onions
6 cups (1.5L) vegetable broth or water
1 1/2 cups (250g) (about one 15.5-oz. can) white beans, such as cannellini, great northern, or navy, drained and rinsed
1 to 2 teaspoons fine sea salt (use 1 teaspoon if using broth; 2 teaspoons if using water)
1 tablespoon cold-pressed olive oil, plus more for serving
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper, for serving
Parsley leaves, for serving (optional)

1
Preheat the oven to 400u00b0 F (200u00b0 C). Slice off the stem of the garlic bulb and the portion just below the stem, revealing the open cloves. Spread the coconut oil on top, wrap the bulb tightly in aluminum foil, and set it on a rimmed baking sheet. Roast for 15 minutes.
2
While the garlic is roasting, peel and roughly cut the parsnips into similarly sized chunks to ensure even roasting. Chop the onions. After the garlic has roasted for 15 minutes, add the parsnips and onions to the baking sheet. Roast until tender, about 30 minutes.
3
Add the roasted parsnips and onions to a blender. Remove the foil from the garlic and squeeze the bulb from the bottom to extract the cloves into the blender. Add the broth, beans, salt, olive oil, and lemon juice, and blend on the highest setting until the soup is smooth and creamy. Transfer the soup to a stockpot and heat until steaming, if necessary.
4
Serve hot with a drizzle of olive oil and some black pepper and parsley, if using.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small head of garlic, 1/2 teaspoon coconut oil or ghee, 2 pounds (1kg) parsnips, 3 medium yellow onions, and more.

Yes, Clever Parsnip Oven Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clever Parsnip Oven Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions