They saying is supposed to go 'April showers bring May flowers.' May 4th and it has been cold and rainy going on 4 days now. Amidst the chill and darkness everybody needs a comforting bowl of deliciously creamy soup. It's a plain fact. This recipe is silky smooth and incredibly satisfying...and incredibly easy to do.
Creamy White Bean & Parsnip Soup
2 teaspoons olive oil
2 teaspoons ghee
1 white onion, diced
1 small fennel bulb, sliced
1 clove garlic, roughly chopped
4 large parsnips, peeled and diced
1 small celeriac, peeled and diced
3 cups white cannellini beans (drained if using canned or packed)
1/4 teaspoon ancho chili pepper
1/8 teaspoon ground allspice (can substitute nutmeg)
1/2 cup pumpkin puree (fresh or organic canned)*
2 cups broth (turkey, chicken or vegetable)
4 cups water
sea salt to taste
In a large stock pot over medium heat add olive oil, ghee and onions. Let cook for 3-4 minutes, stirring frequently until translucent and slightly browned.
Add remaining ingredients, cover and reduce the heat to low to simmer for 1 hour.
Turn off the heat and using an immersion blender (or transfer soup to a standing blender), puree soup until completely smooth.
*If you can't get your hands on pumpkin, just leave it out - the soup will still be great!
**I like to top with a handful of baby greens (kale, arugula, spinach work really well!)