Roasted Garlic, Parsnip & White Bean Soup

Roasted Garlic, Parsnip and White Bean Soup is a velvety soup that is different from any other soup I have ever made.  It's has a thick and smooth texture like a potato soup, only it's lighter, very tasty and fills you up!

Because parsnips are closely related to carrots, it has a sweeter taste. Parsnip is a vegetable that promotes good health, helps reduce stress, and loaded with vitamins, minerals, fiber and some protein.

I never made a soup with parsnips before. It's not a common vegetable among Italian-American families, but I was open to try this one at my daughter's request.  Lizzy describes this soup to be- a healthier version than a creamy potato soup because it's not loaded with a lot of starch and cream.
In fact, you may have already noticed most of our soups contain NO cream in them.  Just a quick blend to puree all the ingredients does the trick!

My daughter Lizzie and her friend Sam were searching for a healthier soup one night and decided to give this one a try.  Lizzie loved it so much she asked me if I could make it again. So I did.

The recipe also called for adding some pumpkin seeds or aka pepitas as a garnish.  Adding some pepitas on top of each bowl before serving offers a nice crunchy texture and flavor to the soup combined.

These little pepitas are really good, I love eating them alone as a snack! They're high in protein and iron.  A healthy little snack to keep around.

Cold weather and snow are always a good reason to make soup.

Enjoy this creamy-luscious soup!  And have a great weekend!

Roasted Garlic, Parsnip & White Bean Soup

  • 6 garlic cloves, skin intact, left whole
  • 1 pound parsnips (about 3 tot 4), cut into 1-inch thick pieces
  • 1 onion -cut into rough pieces
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. dried whole or fresh rosemary
  • 1/2 tsp. sea salt 
  • ground black pepper, to taste
  • 1 (15-ounce) can white beans, drained and rinsed
  • 4 cups (32-ounces) low sodium vegetable broth
  • 1 cup water, and more as needed
  • 1 Tbsp. lemon juice (about 1/2 lemon)
  • pepitas or pumpkin seeds, as garnish

Preheat oven to 400 degrees.  

On a large baking sheet, toss garlic, parsnips, onion, salt, pepper and drizzle olive oil over them.

Bake for 30 to 38 minutes, or until parsnips turn golden.

Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water, broth and lemon juice (this may be done in 2 batches, if needed) and puree until smooth, adding more water or broth if too thick.  Or add ingredients to a large pot and puree with a hand-held immersion blender.

Transfer blended soup to a large pot.  Heat over medium heat, stirring often so bottom doesn't scorch.
Season with additional salt, if desired.  Serve hot with a sprinkle of pumpkin seeds on top.

Serves 6
Recipe adapted from Yummy Beet.com
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  1. I've never loved parsnips on their own, but I bet I would love it in this soup. It looks crazy creamy! Tell your daughter thanks for the inspiration :)

    1. Tricia, I'm with you! Parsnips alone have a pungent flavor and it's not very appealing but in this soup recipe it works. Thank you for the lovely compliment! I will pass it along to Lizzy.

  2. What a wonderful soup, love, love this combo and the fact there is no cream. I almost bought some parsnips at the farmers market Wednesday but decided not to becauce I always prepare them the same way (roasted) They are delicious but my husband gets tired of them. I will buy them next time;)

    1. Cheri, This was our first time and now I'm open to test more recipes using parsnips. So glad you like this one!
      Thanks for stopping by!

  3. I can almost taste this soup already! I love the sound of the roasted parnips, onion and garlic in this beautiful soup. Great idea to top it with pepitas too!

  4. This sounds SO amazing. If I can get my hands on some parsnips, I'm making this!!!

    1. Thank you Dawn! Let us know how the soup turns out for you.
      Thanks for stopping by!


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