Hello Lovelies, to match the wet and cold weather of the last days, today I have a warming recipe for you: parsnip soup with white beans. I have decided to add more beans and legumes to our diet this year. However, this is not an easy task with my family, because it's not their favorite food. So I'm always looking for creative ways to make the healthy legumes taste better. At best, they do not even realize they're actually eating them.
And that was exactly the case with this delicious soup with parsnips and white beans. The white beans in the soup make it really creamy and go so well with the sweetness of the parsnip. I might have actually presented the soup as a potato soup to one of my little ones, but psst don't tell her. She liked it a lot.
Every week, I cook 2-3 kinds of beans and legumes at the beginning of the week and integrate them into sauces, lettuce and soups, so it's always a challenge for me to come up with new recipes and to make sure we eat enough of them.
Recipe:
Here is the recipe for the parsnip soup with white beans:
Parsnip soup with white beans
A delicious and creamy soup with a slightly sweet note due to the parsnip and fine creaminess from the white beans.
drucken
pinnen
Ingredients
- 2 onions
- 1 clove of garlic
- 2 tbsp olive oil
- 350 gr parsnips
- 250 gr white beans pre-cooked or from the glass
- 800 ml of veggie broth
- 100 ml vegan cream
- 1/2 teaspoon salt
- pepper
- 2-3 pinches of nutmeg
- another 50 ml of vegan cream
Instructions
- Finely chop the onion and garlic and fry in olive oil
- Peel and slice the parsnip, add to the onions to the pan and fry for another 3-5 minutes
- Add the precooked beans and deglaze with the broth
- Add the cream, salt, pepper and nutmeg
- Cover and simmer for about 10 minutes at low temperature until parsnips are tender
- Puree the soup and add another 50 ml of cream and season with salt and pepper
Parsnip soup with white beans
Ingredients
- 2 onions
- 1 clove of garlic
- 2 tbsp olive oil
- 350 gr parsnips
- 250 gr white beans pre-cooked or from the glass
- 800 ml of veggie broth
- 100 ml vegan cream
- 1/2 teaspoon salt
- pepper
- 2-3 pinches of nutmeg
- another 50 ml of vegan cream
Instructions
- Finely chop the onion and garlic and fry in olive oil
- Peel and slice the parsnip, add to the onions to the pan and fry for another 3-5 minutes
- Add the precooked beans and deglaze with the broth
- Add the cream, salt, pepper and nutmeg
- Cover and simmer for about 10 minutes at low temperature until parsnips are tender
- Puree the soup and add another 50 ml of cream and season with salt and pepper
White beans are particularly adaptable, they can also be used to make creamy hummus, you can find a recipe here already. We topped the soup with crispy kale chips, some pesto and truffle oil. For the adults I also sprinkled it with some chili, a great addition if you like it spicy.
I made a tasty and creamy pasta sauce with the other white beans and I'm looking forward to share the recipe with you soon. Do you like legumes and beans and if so, what are your favorite recipes? I especially like lentils very much, I add them to salads or into Buddha bowls. And if you prepare them upfront, you always have them at hand and they keep fresh in jars in the fridge for several days.
I hope you like that soup as much as we did. You'll be surprised how creamy it gets thanks to the white beans. And you can look forward to many more recipes with beans and legumes. I'll share more in the next few weeks, the next one will be sweet by the way!
Love Verena
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