Clever Parsnip Oven Soup Recipe on Food52 (2024)

Bean

by: Food52

March19,2018

9 Ratings

Clever Parsnip Oven Soup Recipe on Food52 (1)

Serves 6

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Author Notes

From Sarah Britton's "Naturally Nourished" cookbook: "The process for this soup is incredibly easy: all the ingredients are placed on a rimmed baking sheet, and the oven does the work. There isn’t even a pot to wash when the meal’s over. You can use this procedure with any veggies, plus onions and garlic. Just add everything to a blender directly from the oven, pour in some hot vegetable broth, and dinner is served. Bam!"

Featured in: A Sheet-Pan Soup to Ease You Out of Winter (That’s Right, No Pots!). —Food52

Test Kitchen-Approved

What You'll Need

Ingredients

1 small head of garlic
¹/₂ teaspooncoconut oil or ghee
2 pounds(1kg) parsnips
3 medium yellow onions
6 cups(1.5L) vegetable broth or water
1 ¹/₂ cups(250g) (about one 15.5-oz. can) white beans, such as cannellini, great northern, or navy, drained and rinsed
1 to 2 teaspoonsfine sea salt (use 1 teaspoon if using broth; 2 teaspoons if using water)
1 tablespooncold-pressed olive oil, plus more for serving
1 tablespoonfreshly squeezed lemon juice
Freshly ground black pepper, for serving
Parsley leaves, for serving (optional)

Directions

Preheat the oven to 400° F (200° C). Slice off the stem of the garlic bulb and the portion just below the stem, revealing the open cloves. Spread the coconut oil on top, wrap the bulb tightly in aluminum foil, and set it on a rimmed baking sheet. Roast for 15 minutes.
While the garlic is roasting, peel and roughly cut the parsnips into similarly sized chunks to ensure even roasting. Chop the onions. After the garlic has roasted for 15 minutes, add the parsnips and onions to the baking sheet. Roast until tender, about 30 minutes.
Add the roasted parsnips and onions to a blender. Remove the foil from the garlic and squeeze the bulb from the bottom to extract the cloves into the blender. Add the broth, beans, salt, olive oil, and lemon juice, and blend on the highest setting until the soup is smooth and creamy. Transfer the soup to a stockpot and heat until steaming, if necessary.
Serve hot with a drizzle of olive oil and some black pepper and parsley, if using.

Tags:

Soup
Vegetable
Bean
Lemon Juice
Parsley
Parsnip
Vegetarian

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10 Reviews

Cathryn January 18, 2020

This is delicious! The garlic head I had was a pretty good size, but that made for a lovely flavor. I followed the recipe measurements, but there is no way all the ingredients would fit in the blender. I did it in batches, which also helped for a smooth texture.

RossB January 19, 2020

This soup was the tipping point for me to buy a Bamix Immersion blender! My tabletop blender was a hassle, and my immersion blender was ‘meh’. I’m making the soup again tonight!