RECIPE
12 INGREDIENTS3 STEPS45MIN

Parsnip & White Bean Soup with Crispy Brussels Sprouts

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Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts. A cozy, nutritious soup that’s high on flavor.

45MIN

Total Cooking Time

12

Ingredients
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients
US / METRIC
Servings:
4
Serves 4
2 1/2 Tbsp
1/2 cup
White Onions , chopped
2 cloves
Garlic , minced
1/4 tsp
2
Large Parsnips , chopped, peeled
1 cup
2 cups
Vegetable Stock
1/4
Lemon , juiced
to taste
Salt and Pepper
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Directions

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Step 1
Bring Olive Oil (2 Tbsp) to medium heat in a large pot. Add White Onions (1/2 cup) and Garlic (2 cloves) then cook gently for ten minutes, until onions are soft. Add Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) and Parsnips (2) to the pot. Stir to coat, then add Milk (1 cup) and Vegetable Stock (2 cups) . Bring mixture to a slow simmer and simmer 25 to 30 minutes, until parsnip is fork-tender.
Step 2
Clean Brussels Sprouts (15) 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 leaves with Olive Oil (1/2 Tbsp) , Lemon (1/4) , Salt and Pepper (to taste) , using your fingers to work the oil into the leaves. Spread onto a lined sheet and bake at 350 degrees F for 7 to 10 minutes, until the edges of the leaves begin to brown.

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