White Bean Soup with Barley & Caramelized Parsnips {Vegan}

White Bean Soup with Barley & Caramelized Parsnips {Vegan}

This was my first time tasting parsnips. It was love at first bite! Why did I wait so long? If you’ve ever contemplating cooking up parsnips but weren’t quite sure how to fix them up – this is how: Caramelized in white wine and miso and just a pinch of sugar to bring out their sweetness. They are tender and buttery and will quickly become your new favorite fall vegetable. This soup is creamy and comforting with a super slow cooked taste that comes together in about 15 minutes.

White Bean Soup with Barley & Caramelized Parsnips {Vegan}

[wooslider slide_page=”white-bean-soup” slider_type=”slides” limit=”6″ thumbnails=”true”]

White Bean Soup with Barley & Caramelized Parsnips {Vegan} White Bean Soup with Barley & Caramelized Parsnips {Vegan}

[print-me target=”.print-recipe31″ title=”Print Recipe”]

Ingredients for the Soup

1 can chickpeas

1 can white kidney beans

1 can great northern beans

1 small white onion

1.5 cups barley

3 cups vegetable stock

2 celery stalks

4 parsnips

5 garlic cloves

1 tablespoon white miso

1/4  cup raw cashews

1/2 cup white wine, divided

olive oil, earth balance or butter for sautéing

small twig of fresh rosemary and thyme

white pepper and salt to taste



In a bowl, soak cashews in enough water to cover them. Finely chop the onion and celery and sauté on medium/low until translucent in a dab of earth balance or bit of olive oil. Add some salt and white pepper. Add the beans, barley, garlic (minced) white wine, vegetable stock and fresh herbs. There should be enough liquid to generously cover the ingredients – if not – add water. Bring to a boil then let simmer for 10 minutes. While the soup is cooking cut the parsnips into thick matchsticks. Add them to a pan with a dab of earth balance, salt and pepper. Sauté until light brown, then add 1/4 cup of white wine, miso, and teaspoon of sugar. Cover with lid to steam until tender. Remove lid and let liquid evaporate and parsnips caramelize. Place cashews in food processor and blend until creamy. Add the cream to the soup. Serve soup with parsnips.


One Response to “White Bean Soup with Barley & Caramelized Parsnips {Vegan}”

  1. coconutandberries

    This looks fantastic! Exactly the kind of food I like to eat. I can practically taste that creamy dreamy base with all those textures, and the sweet sweet parsnips….!


Leave a Reply

  • (will not be published)