Parsnip, sage & white bean soup

201411-xl-creamy-parsnip-soup-with-pear-and-walnut
201411-xl-creamy-parsnip-soup-with-pear-and-walnut

Parsnip, sage & white bean soup

By Sonia Sultana      

February 12, 2016

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  • Cook: 45 mins
  • 45 mins

    45 mins

  • Yields: 4 Servings
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Ingredients

SOUP

1 onion

2 large parsnips

1 x 420 g tin of cannellini beans

1 sprig of fresh sage

olive oil

1 fresh bay leaf

1 organic litre chicken stock

CRISPY PARSNIPS

1 parsnip

2 sprigs of fresh sage

Directions

For the soup, peel and roughly chop the onion and parsnips. Drain and rinse the cannellini beans, then pick and roughly chop the sage.

Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.

Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes.

For the crispy parsnips, preheat the oven to 200ºC/gas 6.

Peel and very thinly slice the parsnip, and pick the sage leaves.

Brush the parsnip slices and sage leaves with oil, and bake for 5 to 10 minutes, checking often, or until crispy.

Remove and discard the bay leaf from the soup, then blitz it with a stick blender until smooth, adding extra stock or water if it’s too thick.

Adjust the seasoning to taste, then serve piping hot with a drizzle of olive oil and the parsnip crisps on top.

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Nutrition Facts

Serving Size1
Calories374
Sodium0.8g
Protein16.2g
Sugar9.4g
Total Fat19.8g
Saturated Fat3.2g
Total Carbohydrates30.9g
Dietary Fiber12.9g

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