I’m not a particular fan of parsnip, but I received some this week in my local farmers’ market delivery box, so I thought I would make some soup with it and include some Delicata squash that was getting a tad old.
1 large parsnip, chopped
I large Delicata squash, peeled and chopped
I large onion, diced
Garlic cloves, to taste
1/2 cup cooked soldier beans
Vegetable stock, to cover
2 tablespoons tomato paste
Salt, to taste
I didn’t roast the squash, as I was short on time, but this would certainly be a good option. As usual, I don’t measure the wet ingredients; I simply pour enough stock to cover the vegetables. You can always add more water if the soup becomes too thick. I didn’t blend the soup, as I wanted to keep the chunky texture.
All the vegetables and the soldier beans were grown in Nova Scotia.