Curried Parsnip & White Bean Soup
Prep Time
Prep Time: 5-10 minutes
Cook Time: 30 minutes
Cool Time (before blending): 15 minutes
Prep Notes
Adapted from The Love & Lemons Cookbook
Vegan blended soups are my favorite – they taste so creamy and also double as a dressing or sauce for chicken or fish. Plus, the chopping doesn’t have to be expert since it’s all going to be blended anyway. Beans are heart healthy and an excellent plant-based source of protein. This soup, updated with my add-ons for health, is so filling and if you or your ancestors are from the Midwest, the root parsnip hits the spot!
Enjoy this soup with Chia Leah Clean Crackers crumbled on top!
Yields
Makes 8 servings
Ingredients
2 T high heat oil (such as grape seed, coconut, avocado or canola oil)
2 yellow onion chopped (white onions will work as well)
6 garlic cloves, minced or chopped
3 tsp chopped fresh ginger
10 medium parsnips, peeled and roughly chopped into ½ inch cubes
1 large apple peeled, cored and roughly chopped
2 tsp curry powder
1 tsp turmeric
1 tsp cardamom
1 T unfiltered apple cider vinegar
3 cups cannellini beans drained (with a little extra for soup topping later)
8-9 cups vegetable broth (or water)
1 package fresh chives, chopped
S&P to taste
Directions:
Heat oil in a large pot on medium heat.
Add onions and ~1/2 tsp salt, stir and let soften, (2-3 mins)
Add garlic and ginger, stir
Add parsnips, apple, curry, turmeric & cardamom, cook for 2 more minutes
Add broth or water and let simmer for 20 minutes or until the parsnips are tender (a fork easily pierce the parsnip)
Let the soup cool for 15 minutes.
Add in batches to a blender. Garnish with a spoonful of beans and chopped chives.