I don’t know about you guys, but I’m having a serious case of January blues.
It’s SO dark and grey out, it’s cold, and I have months and months of school left. Whenever I feel totally overwhelmed by winter blahs, I cheer myself up with a good soup.
And this soup is perfect for treating January blues! It’s made with winter veggies and white beans, and is creamy, hearty, and warm. It’ll fill you up, warm you up, and make you feel ready to take on January! (And February too, I’ve never been much of a February fan either).
You don’t have to make the parsnip crisps, but they go so well with this soup and are super easy to make. I found myself snacking on them all day!
My treatment for winter blues? Tasty, healthy, stick-to-your-ribs soup. With crunchy parsnip crisps, because yum.
Parsnip crisp recipe from Yummy Supper.
1 tbsp olive oil
1 onion, diced
5 cloves garlic, minced
4-5 sprigs of thyme, leaves removed and chopped
2 parsnips, peeled and chopped (I just used the cores of 2 the two parsnips I used to make the crisps, and chopped up a third one)
1/2 celery root, peeled and chopped
1 head of cauliflower, cut into small florets
1 1/2 tbsp grainy mustard
salt and pepper to taste
1 tsp paprika
1 tsp cumin
2 tsp nutritional yeast
1/4 cup lemon juice
4 cups vegetable stock
2 cups cooked white beans (or 1 can, drained and rinsed)
2 parsnips (I save the cores to chop up and use in the soup)
Preheat oven to 325 and line a baking sheet with parchment paper.
Peel all three parsnips, and use the vegetable peeler to cut two of them into long strips. Reserve the centre core. Chop the 2 cores with the remaining parsnip for the soup.
In a large soup pot, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add garlic and thyme and cook 1 minute, stirring. Add parsnips, celery root, and cauliflower, and stir to coat with oil. Stir in mustard, salt and pepper, paprika, cumin, and nutritional yeast. Stir in lemon juice, and pour in vegetable stock. Add beans. Cover and let simmer 15-20 minutes.
While the soup cooks, make the parsnip crisps. Toss parsnip strips with oil and spread out on the baking sheet. Sprinkle with garlic powder, chili flakes, and salt. Bake 10-12 minutes, checking frequently at the end, until golden and starting to crisp.
When veggies in soup are soft, use an immersion blender to blend about half the soup. Alternatively, you can transfer half the soup to a blender and blend, making sure to stop frequently to let the steam escape. Transfer blended soup back to pot with remaining soup.
Serve soup with parsnip crisps.
Winter got you down? Perk up with this tasty, healthy soup. You’ll be back to yourself in no time!