Creamy pale parsnip and white bean soup with a few thyme leaves and a drizzle of olive oil
European inspired Recipe

Parsnip and white bean soup with thyme

Parsnips simmer with onion, garlic and vegetable stock, then are blended with canned white beans. Olive oil, thyme and lemon juice complement the root vegetable's natural sweetness.

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Total time 35 min
Calories 333 kcal
Servings 2 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Creamy soup made with vegetables and beans

The beans are already cooked and join the pot towards the end. Small parsnip cubes soften evenly and blend smoothly. Add the lemon at the end; particularly sweet parsnips may need a little more acidity, while strongly seasoned stock may need less salt.

Vegetarian Dinners One-Pot Recipes Autumn Recipes Vegetables

Recipe

Parsnip and white bean soup with thyme

White beans make this parsnip soup creamy without cream. Thyme and a little lemon add a savoury note to the mild vegetables.

Ingredients

2 servings

Method

  1. 1

    Prepare the vegetables

    Cut the parsnips into 1 cm cubes. Finely dice the onion and garlic. Tip the beans into a sieve, rinse with water and drain.

  2. 2

    Soften the aromatics

    Heat 15 g olive oil in a saucepan. Soften the onion over medium heat for 3 minutes. Add the garlic and parsnips and cook for another 2 minutes.

  3. 3

    Simmer the soup

    Pour in the stock and add half the thyme. Bring to the boil, cover and simmer over low heat for 15 minutes. Add the beans and cook for another 5 minutes, until the parsnips are soft.

  4. 4

    Blend and season

    Remove the pan from the heat. Blend the soup with a stick blender, keeping the head below the surface to prevent splashes. Stir in the lemon juice and season with salt and pepper. Thin with a little hot water if needed.

  5. 5

    Serve

    Pour the soup into two bowls. Finish with the remaining 5 g olive oil and the rest of the thyme.

Kitchen know-how

Tips for Parsnip and white bean soup with thyme

Use canned beans

Use canned beans that are already cooked. Dried beans do not work with the stated liquid quantity and cooking time.

Add acidity at the end

Stir in the lemon juice only after blending. This lets you balance the mild sweetness of the parsnips.

Variations

How to adapt this recipe

Replace the 2 g thyme with 1 g finely chopped rosemary leaves; rosemary has a stronger flavour.

Replace 100 g of the parsnips with 100 g peeled potato cubes and cook until completely soft.

Nutrition per serving

333kcal
34.7 gCarbohydrates
14.4 gProtein
12.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Parsnip and white bean soup with thyme

No. Blended beans and parsnips already give it a creamy texture.

Beans and parsnips thicken the soup by different amounts. After blending, add small amounts of hot water and adjust the seasoning.

Yes, but soak and fully cook them separately first, following the packet instructions. Then use 240 g cooked, drained beans. The stated total time does not include this extra preparation.

Add the lemon juice after blending, then taste the soup. This lets you balance the acidity against the sweetness of the parsnips and the seasoning of your stock.

Keep cooking

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