© 2013 mathewguiver

Parsnip, fennel, and white bean soup topped with crunchy parsnip cubes

This creamy, flavorful soup is totally vegan. The beans give it a nice hearty texture (as well as a boost of protein), while the parsnip and fennel combination creates a great fall season flavor. You could leave this soup chunky, but I prefer mine blended so that I can top it with crispy parsnip cubes. They’re easy to make and give the soup a bit of a modern look and interesting texture.

Ingredients:

2 bulbs of fennel
1 yellow onion
4 parsnips
2 tsp fennel seed
2 Tbsp canola oil
2 Tbsp all purpose flour
32 oz container vegetable stock
1 can white beans
1/3 c coconut milk
3 – 4 bay leaves
Kosher salt
Black pepper
White pepper
Water
Olive oil

Directions:

1. Get started by grinding up a few teaspoons of fennel seed.

2. To break down your fennel, first chop off the tops.

3. Slice down the middle, then quarter, after chopping the bottoms off.

4. Carefully remove the fibrous core from the middle of each quarter.

5. Slice into small pieces, along with your red onion and 3 peeled parsnips.

6. Preheat a large soup pot over medium/high heat. Add canola oil and vegetables.

7. Immediately season with salt, pepper, and ground fennel seeds.

8. Cook down until soft (about 15 minutes) while stirring frequently. Reduce heat to medium, then add flour, and cook about a minute.

9. Slowly add vegetable stock while stirring and stopping after every few pours to make sure the liquid is evenly incorporated.

10. Add rinsed beans, bay leaf, coconut milk, and remaining stock. Season again with salt and white pepper.

11. Bring to a boil, then reduce heat to low, cover, and let simmer for about 20 minutes. You’ll want to stir every few minutes, but make sure to return the lid immediately after stirring.

12. Scoop off any excess oil that rises to the top with a spoon.

13. Remove bay leaves then blend with an immersion blender. At this point you may want to add a bit more water or coconut milk if your soup is too thick.

14. Let sit over night in the fridge to let flavors develop.

15. For crispy parsnip topping, begin by peeling and cubing a parsnip.

16. Transfer parsnips to a bowl, drizzle with olive oil, then season with salt and ground fennel seeds.

17. Mix with your hands, then transfer to a parchment paper lined baking sheet.

18. Roast in a 440 degree oven for about 20 minutes. Then, turn the heat to broil for a few minutes while watching carefully.

19. Reheat soup, then ladle into individual bowls. Top with crispy parsnip cubes and a drizzle of olive oil.

 

 

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