January is a month we all want to be that little bit healthier but we also still want comforting, warming meals to get us through the dark, gloomy Winter days. Soup is the perfect dish that ticks both these boxes, and this recipe for Roasted Parsnip, Butterbean & Sage Soup couldn’t be any more ideal.
Roasted Parsnip, Butterbean & Sage Soup
The parsnips and butterbeans blend together to make a creamy, thick soup with the added sage, thyme and cayenne pepper bringing a wealth of ﬂavour. The soup is wonderfully ﬁlling, full of nutrients and is incredibly comforting too. Serve with a hot, crusty roll for a perfect plant-based lunch!
- 3 large parsnips (450g approx.)
- 1/2 white onion
- 1 clove garlic
- 800ml vegetable stock
- 80g butterbeans
- 8 sage leaves
- 4 sprigs thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt & pepper
Pre-heat the oven to 180 degrees celsius.
Wash the parsnips then cut into chunks. Steam cook for 5 minutes then pour onto a baking tray.
Cut the onion into large chunks and place onto the baking tray along with the sage leaves, thyme, paprika, cayenne pepper and a little salt and pepper. Mix the ingredients well, then roast in the oven for 10 minutes.
Make up your vegetable stock.
Once the ingredients in the oven have ﬁnished cooking, leave to cool then add them to your food processor along with 1 crushed garlic cloves, the butterbeans and the vegetable stock. Blend well until smooth!
Transfer the soup to a saucepan and gently heat for a few minutes before serving!