Curried Parsnip and White Bean Soup – From the Love and Lemons Cookbook
If you follow food blogs or are active in the food world on Instagram or Pinterest, you’ve undoubtedly come across the gorgeous images and recipes from Love and Lemons. Their blog has been one I’ve referenced many times over the years as it focuses on whole food recipes that are flavorful and healthy. I was so happy when I found out Jeanine Donofrio, the women behind the wonderful blog, had published a cookbook. I have always found that cookbooks from my favorite blogs (see my post on Smitten Kitchen here) tend to be the best cookbooks!
Love and Lemon is no exception. It has the same simple, yet beautiful look and feel as the blog, and the bright colors absolutely pop out of every page. The yellow color of the cover, which is repeated throughout the book on the page numbers, can’t help but make you feel happy. The recipes are all vegetarian, but even the biggest meat eaters will find recipes that will fill them up while not even missing the meat. For those that insist, many of the recipes, such as poblano quesadillas and the spring leek and lemon pasta, could easily adapt to adding meat.
I decided to feature a soup from this cookbook since here in Idaho the weather has changed. Long gone are the days where we get up and decide whether or not to wear shorts or pants, or short or long sleeves. With the high temperatures in the 40’s, it’s jeans, boots and coats weather. This time of year I love ending my days with a hot bowl of soup, often eaten with my favorite homemade herb garlic bread and this soup completely hit the mark. The soup is light, but completely filling and I was happy to have leftovers to enjoy the two days after! Although it was perfect on it’s own, we loved dipping our buttery, garlicy bread in it!
It also didn’t hurt that this recipe is simple to make and really quick! Start to finish it’s about a half hour, so don’t hesitate to add it to your menu this week for a weeknight. Also, if you don’t have the Love and Lemons Cookbook in your collection, it’s a must have! Enjoy!
This light and flavorful soup is an easy and delicious 30 minute meal! Perfect with some delicious bread or a light salad.
3 T extra-virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 t freshly grated ginger
5 to 6 medium parsnip, peeled and chopped
1 gala apple, peeled, cored, and chopped
1 t curry powder
1/2 t ground cardamom
1 1/2 cups cooked cannellini beans, drained and rinsed, 1/4 cup reserved for garnish
4 cups vegetable broth
1/4 cup chopped chives
sea salt and freshly ground pepper
In a large pot, heat the olive oil over medium heat. Add the onion and a few generous pinches of salt and pepper and cook until soft, around 2 minutes.
Add the garlic and ginger and stir. Add the parsnips, apple, curry powder, cardamom, and cannellini beans. Stir and cook until the parsnips are lightly browned, about 2 minutes. Add the vegetable broth and simmer until the parsnips are tender, about 20 minutes.
Let the soup cool slightly, then transfer it to a blender (work in batches if you need to) and puree until creamy.
Season with more salt and pepper to taste. Garnish with reserved beans and chives.