The Metabolism Program
 
 

Parsnip soup with white beans

Ingredients for 1 person

  • 250 g parsnips
  • 1 red onion
  • ½ clove of garlic
  • 200 g white beans (cooked ready)
  • 20 ml cream
  • 2 tablespoons olive oil
  • 200 ml vegetable
  • cayenne pepper
  • 1-2 teaspoons of garden herbs (such as chervil and parsley)
  • salt
  • pepper
  • some honey (or maple syrup)

Preparation of Parsnip soup with white beans

Peel the onion and cut into large cubes. Peel the garlic and chop finely. Peel the parsnips and cut into thin slices. Heat 1 tablespoon of olive oil in a saucepan and sauté 200 grams of parsnip, 150 grams of beans and 2/3 of the onions. Season with salt and pepper and add garlic. Pour the vegetable stock on the saucepan mixture and cook together for 10-15 minutes. Add more water if necessary.
Meanwhile, sauté the rest of the parsnips, beans and onions for the rest of parsnip soup, beans and onions fried in a pan and season, then keep it warm.
If the beans are soft and parsnips in soup, cream and puree with a hand blender everything. Now the fresh garden herbs finely and stir into the soup. Refine the whole thing with a little honey, cayenne pepper and salt.
The soup along with the soup in a deep plate pour and serve immediately.

Tip: If the soup is too thick, thin with a little water and boil again.

Recipe variation

As an alternative you can try this soup with Jerusalem artichokes: This soup is a perfect fall and winter dish.