Parsnip Oven Soup

food52.com

Peter Eimon

1 small head of garlic

½ teaspoon coconut oil or ghee

2 pounds (1kg) parsnips

3 medium yellow onions

6 cups (1.5L) vegetable broth or water

1 ½ cups (250g) (about one 15.5-oz. can) white beans, such as cannellini, great northern, or navy, drained and rinsed

1 to 2 teaspoons fine sea salt (use 1 teaspoon if using broth; 2 teaspoons if using water)

1 tablespoon cold-pressed olive oil, plus more for serving

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper, for serving

Parsley leaves, for serving (optional)

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