This White Bean Parsnip Soup Recipe is:

  • an easy plant-based meal.
  • a great way to introduce parsnips to a picky eater.
  • a hearty and filling dish.

White Bean Parsnip Soup Recipe

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 1 12-15 oz can white beans well rinsed & drained
  • 2 medium parsnips peeled & sliced
  • 5 cups plant-based milk
  • 1 tsp coriander
  • fresh parsley chopped, for garnish
  • to taste salt & freshly ground black pepper


  • After peeling and rinsing the parsnips, remove the tops and bottoms, then slice them into bite-sized pieces. Be cautious that they are a little more firm than carrots.
  • In a medium sized saucepan, over medium-high heat, cook the beans, coriander, and the parsnips in your choice of plant based milk for 10-12 minutes.
  • Make sure that the soup maintains a gentle boil while it is cooking.
  • At ten minutes: test a parsnip by piercing it with a knife. If the knife goes in easily, you are ready to go. If the parsnip is resistant, the soup will need a little more time.
  • When the parsnips are soft, salt and pepper the soup to taste and garnish with fresh parsley to serve.
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