Roasted Parsnip, Black Garlic and White Bean Soup with Chive Oil
An original, elegant soup featuring sweet, deeply roasted parsnips, black garlic for balsamic depth, and white beans for a naturally creamy texture without cream. It is finished with a fresh chive oil that contrasts beautifully with the roasted base.
Ingredients
- 700 g parsnips (peladas and cut en trozos medium)
- 180 g yellow onion (in wedges)
- 12 g garlic (2 cloves whole for roasting and 2 cloves for the sopa)
- 30 g black garlic (pelado)
- 240 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 15 g fresh chives (chopped en trozos)
- 15 ml lemon juice (freshly squeezed)
- 2 g fresh thyme (solo the leaves)
- 2 g black pepper (to taste)
- 6 g salt (or to taste)
- 30 ml water (for ayudar a triturar the aceite of cebollino si hace falta)
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
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the parsnips, yellow onion, and 2 whole garlic cloves on a sheet pan. Toss with 2 tablespoons olive oil, half the salt, and some black pepper.
- 2
Roast the vegetables for 30 minutes at 220 °C / 425 °F, stirring halfway through, until the parsnips are tender and well browned at the edges.
- 3
Meanwhile, make the chive oil. Blend the fresh chives with 1 tablespoon olive oil, the water, and a pinch of salt until you have a loose green sauce. Set aside.
- 4
Heat a large pot over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds using a little of the roasting oil or with a small spoonful of the roasted vegetables to perfume the pot without burning the garlic.
- 5
Add the roasted parsnips, roasted onion, peeled roasted garlic cloves, black garlic, cooked white beans, vegetable broth, fresh thyme, the remaining salt, and black pepper to the pot. Bring to a gentle boil.
- 6
Cook the soup over medium-low heat for 10 minutes so the black garlic and thyme can blend with the vegetables and beans.
- 7
Turn off the heat and add the lemon juice. Blend the soup until completely smooth and creamy. If you want a lighter texture, add a little more vegetable broth or hot water and adjust the salt.
- 8
Serve the soup hot in bowls and finish each portion with a few teaspoons of chive oil on top.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute and strain it if you want a more refined presentation. Black garlic adds sweetness and depth, so it should not be replaced with regular garlic in the same amount.
Substitutions
You can use cannellini or navy beans in place of other cooked white beans. The chives can be replaced with fresh parsley for a different finish. If you do not have fresh thyme, use 1/2 teaspoon dried thyme.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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