Roasted Parsnip and Garlic Soup

Soups are awesome. They may take a while to eventuate but on cold winter days they make you warm and fill you up and if you are careful you can essentially make them fat free.

Here's one from the Fat Free Vegan Kitchen that we cooked up. It was yummy and very filling. Here's my version of the recipe.

Roasted Parsnip and Garlic Soup

500g parsnips, chopped into chunks

1 head garlic
1 small onion, thinly sliced
1 rib celery (including leaves), chopped
4 cups vegetable stock
 1 can beans (something white like cannellini beans)

200g mushrooms, sliced
1 spring onion, sliced thin
salt and pepper

Preheat oven to 200C. Put parsnip chunks on baking tray lined with baking paper with the head of garlic with its stalk bit chopped off and wrapped up in foil. Bake for 30 minutes (until parsnips tinged with brown), turning the parsnips once. Remove from oven and allow the garlic to cool in its wrapper.

Heat a non-stick saucepan and cook the onion until it’s translucent. Add the celery and cook for a couple minutes more. Add 3 cups of vege stock and the parsnips. Squeeze the garlic out of the cloves into the pan and cook for a few minutes until parsnips have softened. Add the beans.

Blend the soup either in the pot or in a blender (be careful not to put boiling liquids in a glass blender). Add the extra cup of vegetable stock to thin the soup out and season to taste.