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Roasted Parsnip, Butterbean & Sage Soup

by Amelia Littlejohn
on 18th January 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

January is a month we all want to be that little bit healthier but we also still want comforting, warming meals to get us through the dark, gloomy Winter days. Soup is the perfect dish that ticks both these boxes, and this recipe for Roasted Parsnip, Butterbean & Sage Soup couldn’t be any more ideal.


Roasted Parsnip, Butterbean & Sage Soup

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The parsnips and butterbeans blend together to make a creamy, thick soup with the added sage, thyme and cayenne pepper bringing a wealth of flavour. The soup is wonderfully filling, full of nutrients and is incredibly comforting too. Serve with a hot, crusty roll for a perfect plant-based lunch!

Ingredients

  • 3 large parsnips (450g approx.)
  • 1/2 white onion
  • 1 clove garlic
  • 800ml vegetable stock
  • 80g butterbeans
  • 8 sage leaves
  • 4 sprigs thyme
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt & pepper
Prep Time
Serves
4

Instructions

  1. Pre-heat the oven to 180 degrees celsius.

  2. Wash the parsnips then cut into chunks. Steam cook for 5 minutes then pour onto a baking tray.

  3. Cut the onion into large chunks and place onto the baking tray along with the sage leaves, thyme, paprika, cayenne pepper and a little salt and pepper. Mix the ingredients well, then roast in the oven for 10 minutes.

  4. Make up your vegetable stock.

  5. Once the ingredients in the oven have finished cooking, leave to cool then add them to your food processor along with 1 crushed garlic cloves, the butterbeans and the vegetable stock. Blend well until smooth!

  6. Transfer the soup to a saucepan and gently heat for a few minutes before serving!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn