Makes 4 servings (1½ cups per serving)

Ingredients

• 2 cloves garlic
• 4 cups chopped peeled parsnips
• 1 cup chopped onion
• 1 tbsp olive oil
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 cup canned white kidney beans, drained and rinsed
• 6 cups low sodium vegetable broth
• 1 tbsp fresh lemon juice
• ¼ cup pumpkin seeds

Preparation

1. Preheat oven to 400°F.
2. Combine garlic, parsnips, onions, oil, salt and pepper in a roasting pan and toss gently to coat.
3. Bake until parsnips are tender, about 40 – 50 minutes.
4. Transfer cooked vegetable mixture to a food processor. Add beans, broth and lemon juice. Purée until smooth. Alternatively, add ingredients to a large pot and purée with an immersion blender.
5. Heat soup in a large pot over medium heat until heated through.
6. Ladle into bowls and garnish with pumpkin seeds.
7. Serve and enjoy!

Nutritional analysis per serving: 286 calories, 4 g fat, 9 g protein, 57 g carbohydrate (46 g available carbohydrate), 11 g fibre, 419 mg sodium

My Viva Servings: 3 grains, 1 protein, 2 vegetables, 1 fat

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