Comforting

Parsnip and white bean soup with crispy kale

Name: Parsnip and white bean soup with crispy kale recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500g parsnips, peeled, halved lengthways; 40.00 ml extra virgin olive oil; 1 large onion, roughly chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 400g can cannellini beans, rinsed, drained; 1l vegetable stock; Juice of half a lemon; Creme fraiche, to serve; 100g kale, stems removed, leaves torn; 20.00 ml extra virgin olive oil; 20.00 ml nutritional yeast

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40m

Parsnip and white bean soup with crispy kale

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by Phoebe Hird

Aug 11, 2025

A velvety, nourishing soup made with roasted parsnips and creamy white beans, topped with roasted kale for crunch and contrast. It's the perfect nourishing bowl for cool days.

500g parsnips, peeled, halved lengthways
2 tbs extra virgin olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1 tsp ground cumin
400g can cannellini beans, rinsed, drained
4 cups (1L) vegetable stock
Juice of half a lemon
Creme fraiche, to serve

Crispy kale

100g kale, stems removed, leaves torn
1 tbs extra virgin olive oil
1 tbs nutritional yeast

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place parsnips on a baking tray, drizzle with 1 tbs oil and season with salt flakes and freshly ground black pepper. Roast for 25 minutes, turning halfway, until golden and tender.
2.

Heat remaining oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, for 5 minutes or until softened. Add garlic and cumin and cook for 1 minute. Add roasted parsnips, beans and stock. Bring to a simmer and cook for 10-15 minutes until everything is soft.
3.

Use a stick blender to whiz the soup until completely smooth. Stir in lemon juice and season generously with salt flakes and freshly ground black pepper. Add a splash of water if the soup is too thick. Cover to keep warm and set aside.
4.

For the crispy kale, reduce oven to 200°C/180°C fan-forced. In a large bowl, toss the kale with the oil, yeast and a pinch of salt flakes to coat well. Spread out on a large baking tray and bake for 8-10 minutes until crisp and starting to darken at the edges.
5.

Ladle soup into bowls and top generously with crispy kale. Finish with a spoon of creme fraiche to serve.

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Recipe Notes

Store the soup (without the kale) in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of stock or water if it thickens. The crispy kale is best eaten immediately.