Creamy Parsnip, Leek and White Bean Soup with Golden Apple and Thyme Oil
An original, comforting silky soup where the earthy sweetness of parsnip blends with mellow leek and white beans for body. It is finished with sautéed apple and fragrant thyme oil for freshness and depth.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g parsnips (peladas and cut sliced)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 8 g fresh thyme (leaves separadas of the stalks)
- 160 g red apple (with piel, diced small)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Heat 2 tablespoons (30 ml) olive oil in a large pot over medium heat. Add the yellow onion, leek, and 1/2 teaspoon salt, and cook for 8 minutes, stirring, until softened but not browned.
- 2
2. Stir in the garlic and cook 1 minute more until fragrant. Add the parsnips, cooked white beans, vegetable broth, and black pepper. Bring to a gentle boil, reduce the heat, and simmer for 20 minutes, until the parsnips are very tender.
- 3
3. Meanwhile, make the thyme oil: in a small skillet, heat 1 tablespoon (15 ml) olive oil over low heat. Add half of the fresh thyme and cook for 30 to 45 seconds without letting it burn. Remove from the heat and set aside.
- 4
4. In the same skillet, add the diced red apple and sauté for 3 to 4 minutes over medium heat with the infused oil, until golden on the edges but still holding its shape. Set aside for finishing.
- 5
5. Once the vegetables are cooked, add the remaining fresh thyme to the pot. Blend the soup until completely smooth. If you want a lighter texture, add the 120 ml (1/2 cup) water little by little until it reaches your preferred consistency.
- 6
6. Add the lemon juice, taste, and adjust with the remaining salt if needed. Warm for 1 more minute over low heat without boiling.
- 7
7. Serve the soup hot in bowls and top with the golden apple and reserved thyme oil.
Chef tips
Wash the leek very well between its layers to remove any grit. For an extra-silky texture, strain the soup after blending.
Substitutions
You can replace the red apple with a firm pear. If you do not have white beans, use cooked chickpeas, though the flavor will be slightly stronger. Thyme can be replaced with fresh marjoram.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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