Parsnip, Apple & White Bean Soup
30 min
Vegan
94016
For 2 Portions
400 g
parsnip
400 g
cannellini beans, canned
6 leaves
sage, fresh
4 sprig(s)
thyme, fresh
1
yellow onion
1
red apple
2 tbsp
olive oil
1 clove(s)
garlic
1 l
vegetable broth
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel parsnips. Take 1/3 of the parsnip, and peel into ribbons using a vegetable peeler.