Roast Parsnip, White Bean and Thyme Soup

A filling, hearty and warming soup which is full of flavour perfect for a satisfying lunch or dinner and perfect topped with some homemade spinach pesto and toasted pine nuts and served with some crusty wholegrain bread. This soup is simple to make and requires only a few basic ingredients to create a wholesome thick soup.

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I am always looking for new soup ideas as lets face it soup can be one of those meals which requires minimal effort but gives maximum taste, just like this recipe 🙂

This is a massive win for me. I love recipes that require a small amount of preparation, think chopping up onions, garlic and parsnips, which I can cope with on a weeknight when I’ve got home from work and haven’t got anywhere near as much time as I’d like in the kitchen. Because it’s not like I’m lazy and don’t like cooking because I love it (obviously) but life takes over and there isn’t always time for major food preparation or cooking time to make a delicious meal.

This soup though, is very simple, easy and requires just a handful of ingredients which you are more than likely to have on hand. I like to make soups with ingredients I always have on hand so there is no last minute panic to run to the supermarket to pick up some extravagant ingredient which I don’t often or will never use. Therefore one day I knew I had bought an excess of tinned beans, which I often do, I’ll buy a bulk purchase of butter beans, kidney beans, chickpeas and black beans etc. so that I always have them to hand and generally they run out at the same time so off I go again to buy another bulk purchase. I also often have a bag of lonely un-used parsnips in the fridge which should have been used for some kind of occasion but it never happened so they’re looking rather sorry for themselves in the vegetable drawer, so roasted parsnips has to happen.

Roasting parsnips I find is the best way to eat them, they are so sweet and soft and yummy! Combine these with creamy butter beans plus the addition of my favourite herbs and you have yourself an extremely thick, filling and hearty soup.

So lets make the soup, firstly, I would definitely recommend roasting the parsnips which could be done a day or two in advance (i.e. on a Sunday like I did), you could also roast your onions with the parsnips but be sure to check on them as they won’t take as long to roast. If you’re not roasting your onions then simply sauté them in olive oil until softened, then add the garlic for a few minutes and then add the herbs. Now this is when I transfer to my soup maker, or you could carry on the stove by adding the rest of your ingredients, covering with a good quality vegetable stock (I use this one), bring to a boil and then turn down the heat to low-medium and cook until softened and liquid has reduced and then remove from the heat and carefully using a hand blender blend until smooth. Alternatively, if you have a handy soup maker (as I do) then add all the ingredients to the soup maker and set it to a smooth soup, making sure you add sufficient stock liquid, and you may need to add more as the process goes on as this soup gets very thick. Once ready, divide between four bowls and top with your desired toppings, I used my spinach pesto and toasted pine nuts but you could top with whatever you fancy such as croutons.

This soup can be enjoyed throughout the week and is best stored in an air-tight container for 3-4 days in the fridge or it can be frozen and thawed for super quick meals at a later date.


4.0 from 1 reviews
Roast Parsnip, White Bean and Thyme Soup
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Main, Soup
Serves: Serves 4
Ingredients
  • Olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1½ tsp dried thyme
  • ½ tsp dried sage
  • 500g parsnip, chopped and roasted
  • 1 can butter beans, rinsed and drained
  • 1 litre vegetable stock
  • salt and pepper, to taste
Instructions
  1. Heat olive oil in a saucepan over a medium heat and add onion and garlic and saute for 5-10 minutes until softened. Then add the dried thyme and dried sage and stir through for a minute.
  2. Transfer this mixture to your soup maker and top with the roasted parsnip, butter beans and vegetable stock.
  3. Set to a smooth soup, (mine takes approximately 30 minutes). Or alternatively, combined all ingredients in the saucepan, bring to a boil then reduce to a medium simmer until liquid reduces to desired consistency (approximately 20-30 minutes).
  4. Once done, add more liquid if necessary and blitz again to combine, taste and add salt and pepper as desired.
  5. Serve topped with spinach pesto and toasted pine nuts.

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