Roasted Parsnip and White Bean Soup

Makes 4 servings (1 ½ cup per serving)

Ingredients

  • 2 garlic cloves
  • 4 cups parsnip, peeled and chopped
  • 1 cup onion, chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. thyme
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 cups white beans, drained and rinsed
  • 6 cups low sodium vegetable broth
  • 1 tbsp. lemon juice
  • ¼ cup pumpkin seeds

 

Preparation

  1. Preheat oven to 400 °F.
  2. Combine garlic, parsnip, onion, olive oil, salt and pepper into a roasting pan.
  3. Bake for 40 minutes, until parsnips are tender.
  4. Pour the parsnip mix into a food processor or blender along with beans, thyme, lemon juice and broth. Puree until smooth.
  5. Ladle into bowls and garnish with pumpkin seeds.
  6. 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 Plan Servings: 2 grains and starch, 1 proteins, 1 vegetables, 0 fruit, 1 fat, 0 dairy