Parsnip soup with white beans

Prep 10 min·Cook 20 min·Total 30 min·VEGAN

Ingredients

2 onions
1 clove of garlic
2 tbsp olive oil
350 gr (12 oz.) parsnips
250 gr (9 oz.) white beans (pre-cooked or from the glass)
800 ml (3 1/2 cups) of veggie broth
100 ml (1/2 cup) vegan cream
1/2 teaspoon salt
pepper
2-3 pinches of nutmeg
another 50 ml (1/4 cup) of vegan cream

Instructions

1.Finely chop the onion and garlic and fry in olive oil
2.Peel and slice the parsnip, add to the onions to the pan and fry for another 3-5 minutes
3.Add the precooked beans and deglaze with the broth
4.Add the cream, salt, pepper and nutmeg
5.Cover and simmer for about 10 minutes at low temperature until parsnips are tender
6.Puree the soup and add another 50 ml of cream and season with salt and pepper

Notes

Tip from my kitchen: I cook 2–3 kinds of beans at the start of the week, so the soup comes together in no time. It keeps, covered, for about 3 days in the fridge and freezes well. I stir in the last 50 ml (3.5 tbsp) of cream only after blending, which makes it especially silky. If you like, swap part of the parsnips for potato or celeriac – oat cream stays neutral, cashew cream makes it even richer.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook