Roasted Parsnip Soup

Skill Level
Preparation Time 10 minutes Total Time 45 minutes
Servings 6 Cost Per Serving $1.60
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Roasted Parsnip Soup Image 1


1 wholeGarlic Head
3 cupsParsnips, large rough dice
1 cupCannellini Beans
4 cupsVegetable Stock
2 tbsp Apple Cider Vinegar or Lemon Juice
2 tbspsOlive Oil
To TasteSea Salt and Black Pepper


  1. Preheat the oven to 400 degrees F. Place the parsnips and garlic head (cut side down), on a baking sheet lined with parchment. Toss the parsnips with olive oil, and season with salt and pepper.
  2. Bake for about 30 minutes.
  3. Add the roasted parsnips to a blender with beans, stock and vinegar. Squeeze the roasted garlic out of their papery skins, add to the blender.
  4. Blend well until smooth and creamy, season to taste. Reheat before serving.


  • One cup of parsnips provides 23% of the folic acid you need in a day, compared to 5% provided by potatoes. Folic acid is required to form red blood cells, so not getting enough can cause fatigue and anemia.
  • Onions and garlic add wonderful flavour to food and are easier to digest when cooked.