The perfect warming lunch or meatless Monday recipe

I came across this very easy roasted parsnip soup with haricot beans from a newsletter I read, Sheerluxe

It’s a wonderfully silky soup, with warming winter flavours of roasted parsnips and a good handful of garlic (*don’t be afraid).

And it delivers the most amazing, flavourful soup perfect for a cold, gloomy day.

  • SERVES: 4
  • DIFFICULTY: easy
  • COOKING TIME: 45 min – 1 hr (this is just roasting the parsnip, onion, garlic)

Easy roasted parsnip soup with haricot beans

This soup is simple.

Don’t look at the timings and think it’s an hour of hard cooking.

This is mainly roasting time for the parsnips and onion (you don’t even peel the parsnips).

The rest of it is just whizzing it all up!

I did this when I had parsnips slowly getting softer in the bowl so decided to make use of them.

So, I whipped this up for lunch, Whatsapp’d my neighbours to ask if they needed a lunch break.

(which they jumped on).

And within an hour we all sat down for a delicious lunch break.

Dunking in it, Alex’s homemade bread (man, could it get any better?!).

So, I highly recommend this soup to whip up for all your family and friends.

I also use it for a meatless Monday recipe and I get no complaints.

Easy roasted parsnip soup with haricot beans


  • 3 medium or 2 large parsnips, peeled and cut into 2cm chunks
  • 1 large onion, peeled and cut into 2cm chunks
  • 6 very large, whole unpeeled cloves of garlic (40g in total)
  • 2 tbsp of extra virgin olive oil
  • Salt and freshly ground pepper
  • 400g of haricot beans
  • 1l of vegetable or chicken stock
  • 1 tbsp of chopped sage


  • 2 tbsp of extra virgin olive oil
  • 1 handful of sage leaves


  1. Preheat the oven to 200°C/180°C fan.

2. Place the parsnip and onion chunks in a roasting tray with the whole unpeeled cloves of garlic. Drizzle over the olive oil and toss the vegetables, seasoning with salt and pepper. Roast for 35-45 mins or until the vegetables are tender and a little golden around the edges.

3. Drain the tin of beans (keeping a heaped tablespoon back for the final serving garnish flourish 😉 and tip onto the roasted vegetables. Return to the oven for 5 mins more.

4. Take the tray out of the oven and tip the beans and vegetables and any juices into a saucepan with the hot stock. Add 1 tablespoon of chopped sage and blend the soup until smooth and silky. Season to taste.

5. To serve, add the sage leaves with the reserved beans, a drizzle of olive oil and serve straight away.


For more Meatless Monday recipes, visit here.

Roasted parsnip, onion, garlic & sage with haricot beans