Parsnip and White Bean Soup with Crispy Brussels Sprouts

Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts.

Soup:
2 Tbsp (30 mL) olive oil
1 small (½ cup) white onion, chopped
2 cloves garlic, minced
¼ tsp each salt and pepper
2 large (430 g) parsnips, peeled and chopped
1 cup (236 mL) milk (can sub non-dairy alternative)
2 cups (473 mL) vegetable stock
1 cup (178 g) white beans
¼ of a lemon, juiced

Sprout Topping:
15 Brussels sprouts
½ Tbsp (7 mL) olive oil
¼ of a lemon, juiced
Dash of salt and pepper

View the full recipe at Live Eat Learn →