Ingredients

4 to 6 large cloves garlic, skin intact, left whole
1 lb parsnips (about 4), peeled and cut into 1-inch pieces
1 onion, peeled and cut into rough pieces
3 Tbsp extra-virgin olive oil, plus more for serving
1 Tbsp dried whole or fresh rosemary, plus more for serving
1/2 tsp kosher salt, plus more to taste
Ground black pepper, to taste
2 cups cooked white beans (cannellini beans), drained and rinsed
6 cups low-sodium vegetable broth
1 Tbsp lemon juice
1/4 cup pumpkin seeds, to serve

Instructions

1. Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt, and pepper. Roast for 40 to 45 minutes, until vegetables are tender and turning golden. Watch for burning.

2. Once cool enough to handle, squeeze garlic from skins into a blender along with roasted vegetables, the beans, broth, and lemon juice (you may need to blend in two batches). Blend until smooth and then transfer blended soup to a large pot, thinning with additional broth or a splash of water if too thick. Alternatively, follow the instructions above and skip the blender, using a stick blender (immersion blender) directly in a large pot.

3. Heat soup over medium, stirring constantly so bottom doesn't scorch, until piping hot.

4. Taste and season with additional salt, if needed. Ladle soup into bowls, garnish with additional olive oil and rosemary, and pumpkin seeds, if desired. Serve.