Roasted Garlic, Parsnip & White Bean Soup

A creamy, creamless roasted garlic & parsnip soup with white beans

4-6 extra large cloves garlic, skin intact, left whole
1lb parsnips (about 4), cut into 1-inch pieces
1 onion, cut into rough pieces
2 tbsp extra-virgin olive oil, plus more for drizzling
1 tbsp dried whole or fresh rosemary
1 tbsp sea salt
Ground pepper, to taste
1, 15 oz. can white beans, drained and rinsed OR 2 cups cooked white beans
4.5 cups water OR vegetable broth (reduce amount of sea salt if using salted broth)
1 tbsp lemon juice (about ½ lemon)
Pumpkin seeds, to serve

View the full recipe at Yummy Beet →