Name: Madeleine Olivia’s Roasted Parsnip, Rosemary And White Bean Soup
Cook time: 40 min
Yield: 4
Ingredients: 3 large parsnips, peeled and roughly chopped; 1 onion, cut into wedges; 400g can white beans (such as cannellini, butter or haricot beans), drained and rinsed; 3 rosemary sprigs, 1 with the leaves chopped and reserved for serving; 3 garlic cloves; 3tbsp olive oil; 750ml–1L vegetable stock; Sea salt and freshly ground black pepper; 1tbsp olive oil, to serve

VMG Recipes

Madeleine Olivia’s Roasted Parsnip, Rosemary and White Bean Soup