by kerrylow
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my 4 recipes »
3 small parsnips, peeled and chopped Ask a question about this ingredient
1/4 white onion Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 cup white beans Ask a question about this ingredient
1 teaspoon caraway seeds Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
2 cups Stock (Vegetable if you want vegan, chicken if you'd like) Ask a question about this ingredient
Heat the oil on medium in a heavy bottom saucepan, add chopped onion, mustard seeds and caraway seeds. When the mustard seeds begin to pop and the onion begins to brown, add the stock. Once the stock gets warm add the beans and parsnips.
Ask a question about this stepWhen the parsnips are nice and soft, turn off the heat. Blend the soup either with an immersion blender in the pot, or carefully in a blender. Feel free to add more water or stock to achieve your desired thickness. Add salt and pepper to taste. This can easily be made in advance and re-heated on a low simmer before serving.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
