mmmMonday: Creamy Vegan Parsnip Soup

With winter settling in my thoughts have turned to soups, stews and all kinds of baked goods. Tracking down new amazing soup recipes is one of my favourite parts of winter! I used to stick to the classics - leek, broccoli or asparagus - but this year I'm using my old friend, food52 to keep things interesting. What I love the most about this site is all I've got to do is search my main ingredients and BAM! inspiration.

This particular recipe, Creamy Vegan Parsnip Soup, was beyond easy and needed next to no ingredients - perfect answer to a nutty week with zero time for groceries. PLUS it was vegan, so I got to feel super healthy and all kinds of fancy. 

INGREDIENTS

	3 small parsnips, chopped		1 cup white beans
	1 white onion		1t caraway seeds
	1t olive oil		1t mustard seeds

2cups vegetable stock

Heat the oil in a nice, big pot. Add the onion, caraway and mustard seeds. You may have noticed I used a full onion.. it wasn't a cooking decision but rather a lack of attention to detail during my first read of the recipe. It tasted fine; go with your gut. Add the stock once the onions have browned, followed by the beans and parsnips once the broth has warmed.

Bring it to a boil and then turned it down to simmer for about 20 minutes. Once the parsnips have softened blend the soup and add salt and pepper to taste. If you find it too thick, just add a little extra water until you find the right consistency.

Super easy & super delicious. Seriously perfect for busy week!