Roasted Parsnip, Garlic + Apple Soup

• soup
• 2 tablespoons olive oil
• 1 pound parsnip
• 1 head of garlic
• 1 gala apple
• 1 yellow onion
• 1 can white beans
• vegetable stock
• himalayan sea salt
• toppings
• La Tourangelle toasted pumpkin seed oil
• parmesan cheese
• rosemary

1. Preheat oven to 400u0b0F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil over parsnips.
2. Slice off the top of the head of garlic, so that each clove inside is exposed. Drizzle 1 tbsp of olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes.
3. When finished cooking, chop parsnips.
4. Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and saute for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Saute for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes.
5. Using an immersion blender, blend until smooth.
6. Season with salt and serve with parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.

soup, olive oil, parsnip, garlic, gala apple, yellow onion, white beans, vegetable stock, salt, toppings, tourangelle, parmesan cheese, rosemary

Taken from food52.com/recipes/32307-roasted-parsnip-garlic-apple-soup (may not work)