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Roasted Garlic, Parsnip, and White Bean Soup
Ingredients
  • 4 to 6 extra large cloves garlic, skin intact, left whole
  • 1lb parsnips (about 4), cut into 1-inch pieces (peel or scrub well)
  • 1 onion, peeled and cut into rough pieces
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 tbsp dried whole or fresh rosemary, plus more for serving
  • ½ tsp sea salt, plus more to taste
  • ground black pepper, to taste
  • 1, (15 oz/approx. 2 cups) can white beans, drained and rinsed
  • 6 cups low-sodium vegetable broth (homemade, carton, or boullion)
  • Water, as needed
  • 1 tbsp lemon juice (about ¼ of a lemon)
  • ¼ cup pumpkin seeds, to serve
Steps
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