Thick, creamy, nutty soup made with parsnips, broccoli and white beans, this is a journey into all that is pure about spring vegetables. Finely chop the broccoli and keep it out of the blender to maintain the texture, likewise the white beans. Packed full of fibre, parsnips take a lot of salt, so don’t be shy with the shaker.
prep time 1 hour 15 min
serves 4
725g parsnip, chopped into 1” pieces
drizzle of oil
generous sprinkling of tarragon, salt and pepper
200g broccoli, finely chopped
can of white beans
700ml stock
80g walnuts, chopped
Chop the parsnips and par boil for 20 minutes in a pan of boiling water. Pre heat the oven to 180 degrees (fan / 200 degrees / gas mark 6). Drain the parsnips and place in a roasting tray. Drizzle with oil and sprinkle liberally with tarragon, salt and perpper. While the parsnips are roasting, finely chop the broccoli and cook for 10-15 minutes. Keep the broccoli stock or mix up 700ml of stock. After 35 minutes of roasting the parsnips, or until cooked through, remove from the oven. Blend the parsnips and stock to a smooth consistency. Mix the broccoli into the parsnips, add the beans (drained) and stir over a hob until fully heated through. Chop the walnuts. Serve with nuts sprinkled on top and bread on the side. Add extra salt as required.
Sarasvati Flow 