Before September, my cooking experience consisted of mac and cheese (and not the good kind) and microwave lunches. Oh man. Vegetables? Nah, bro. Who likes those, anyway? As it turns out, I’m a pretty big fan of those nutrient-packed fellas!
While living with some incredible friends (shout to the Felvernackis!), we were faced with a conundrum: what the heck do we do with all of these parsnips?!? I did some searching on one of my top 5 fave blogs, Fat Free Vegan, and found this beauty: Roasted Parsnip and Garlic Soup with Mushrooms. My roommates and I loved this creamy, garlicky goodness, with chunks of meaty mushrooms throughout. This soup marks the beginning of my utter obsession with all things involving mushrooms. And that roasted garlic! Are you kidding me? Delicious!
The most recent time that I made this soup, I didn’t have any navy beans or white pepper on hand, so I improvised with some garbanzo beans and red pepper flakes. The result was great. The boyfriend and I ate this over some rice to turn it into a full meal. It was super filling and the leftovers are just as awesome.
Roasted Parsnip and Garlic Soup with Mushrooms
Prep time: 10 minutes Cooking time: 45 minutes
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 head garlic
- 1 small yellow onion, roughly chopped
- 1 rib celery (including leaves), chopped
- 4 to 5 cups veggie broth
- 1/2 teaspoon red pepper flakes
- 1/2 cup cooked garbanzo beans
- 10-12 ounces mushrooms, sliced
- salt and black pepper to taste
Preheat oven to 400F. Place the parsnip cubes on a baking sheet lined with parchment paper or a silicone mat . Cut the top off of the head of garlic, just enough to expose the tops of the cloves. Spritz it with olive oil (or don’t, if you are avoiding oil) and wrap the entire thing up in foil. Place it on the baking sheet with the parsnips. Bake for 15 minutes, turn over the parsnips, and cook for 15 more minutes until parsnips are tender and just touched with brown. Remove from oven and allow the garlic to cool in its wrapper.
Heat a non-stick saucepan and cook the onion until it’s translucent. Add the celery and cook for 2 more minutes. Add 3 cups of the broth, the parsnips, and the red pepper flakes. Squeeze the garlic out of the cloves into the pan. Cook for a few minutes, until parsnips have softened. Add the beans.
Carefully pour the soup into your blender. Split into 2 batches if necessary. Add more veggie broth if you prefer a thinner soup. Return the pureed soup to the pan and warm over low heat. If the soup is too thick, add more broth until it reaches your desired consistency, keeping it covered to prevent any spattering.
Cook the sliced mushrooms in a small skillet until they soften and release their juices. Season them with salt and stir them into the soup. Season with salt and pepper to taste.
I definitely like the added texture from the mushrooms, but if you want a creamier soup, add the mushrooms with the celery and cook until softened. Blend with the other vegetables as directed.
If you enjoy parsnips, then chances are you also like carrots. Try these delicious carrot cake pancakes!