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Parsnip & White Bean Soup with Crispy Brussels Sprouts
Recipe

13 INGREDIENTS • 3 STEPS • 45MINS

Parsnip & White Bean Soup with Crispy Brussels Sprouts

4.0
1 rating
Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts. A cozy, nutritious soup that’s high on flavor.
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Parsnip & White Bean Soup with Crispy Brussels Sprouts
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts. A cozy, nutritious soup that’s high on flavor.
45MINS
Total Time
$1.22
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 1/2 Tbsp
White Onion
1/2 cup
White Onion, chopped
Garlic
2 cloves
Garlic, minced
Salt
1/4 tsp
Parsnip
2
Large Parsnips, chopped, peeled
Milk
1 cup
Vegetable Stock
2 cups
Vegetable Stock
Lemon
1/4
Lemon, juiced
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
355
Fat
10.4 g
Protein
16.6 g
Carbs
51.9 g
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Parsnip & White Bean Soup with Crispy Brussels Sprouts
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
Bring Olive Oil (2 Tbsp) to medium heat in a large pot. Add White Onion (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 1 Bring Olive Oil (2 Tbsp) to medium heat in a large pot. Add White Onion (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 (to taste) and Ground Black Pepper (to taste), using your fingers to work the oil into the leaves. Spread onto a lined sheet and bake at 350 degrees F (180 degrees C) for 7 to 10 minutes, until the edges of the leaves begin to brown.
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 (to taste) and Ground Black Pepper (to taste), using your fingers to work the oil into the leaves. Spread onto a lined sheet and bake at 350 degrees F (180 degrees C) for 7 to 10 minutes, until the edges of the leaves begin to brown.
step 3
Tags
American
Shellfish-Free
Vegetarian
Soup
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