Chop parsnips into small chunk, dice the onion and finely chop the garlic.
Heat oil in a medium pan, cook onion and parsnips for 10 minutes, or until softened.
Add bay leaf, garlic, rinsed cannellinni beans, nutmeg, cumin seeds,thyme and stock and simmer for 15 minutes
Remove bay leaf from the soup and then blitz with a stick blender until smooth. If you prefer the soup to be a little less thick, add some extra stock or water
Serve with salt and pepper.
Notes
Check out our cooking video for this recipe on our YouTube channel.
We love soups as they are so easy to whip together and make for the perfect mid week lunch or dinner meal! To check out our other soup recipes, click here.
Roasted cauliflower is a lovely addition to this soup.
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