Parsnip & White Bean Soup with Crispy Brussel Sprouts
Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts. A cozy, nutritious soup that’s low on effort and high on flavor!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
- 2 Tbsp olive oil 30 mL
- 1 small white onion ½ cup, chopped
- 2 cloves garlic minced
- ¼ tsp each salt and pepper
- 2 large parsnips 430 g, peeled and chopped
- 1 cup milk 236 mL, can sub non-dairy alternative
- 2 cups vegetable stock 473 mL
- 1 cup white beans 178 g
- ¼ lemon juiced
- 15 Brussels sprouts
- ½ Tbsp olive oil 7 mL
- ¼ lemon juiced
- Dash of salt and pepper
Bring 2 Tbsp olive oil to medium heat in a large pot. Add onions and garlic, then cook gently for 10 minutes, until onions are soft.
Add salt, pepper, and parsnip to the pot. Stir to coat, then add milk and vegetable stock.
Bring mixture to a slow simmer and simmer 25 to 30 minutes, until parsnip is fork-tender.
While soup cooks, prepare Brussels sprouts. Clean them well then separate the leaves by trimming off the stem. Pluck off leaves then trim more of the stem as needed until you separated as many leaves as possible.
Toss Brussels sprout leaves with olive oil, lemon juice, salt, and pepper, using your fingers to work the oil into the leaves.
Spread onto a parchment-paper lined baking sheet and bake at 350 degrees F (176 C) for 7 to 10 minutes, until the edges of the leaves begin to brown.
Back to the soup. Add white beans then puree (using either a handheld immersion blender or working in batches with a standing blender).
Ladle soup into serving bowls. Drizzle with olive oil and top with crispy Brussels sprouts.
Serving: 0.25recipe | Calories: 393kcal | Carbohydrates: 62.5g | Protein: 18.3g | Fat: 9.9g | Sodium: 276mg | Fiber: 16.6g