Go Back
Bowl of parsnip, sage and White Bean Soup drizzled with Wilson's Butter Flavoured Oil and topped with crispy sage leaves

Parsnip, Sage & White Bean Soup

A creamy, comforting soup where sweet parsnips and white beans meet crispy sage and rich Wilson's Butter Flavoured Oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup, Starter
Cuisine: European-Inspired, South African
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Wilson's Butter Flavoured Oil plus extra for finishing
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 4 medium parsnips peeled and cut into chunks
  • 2 x 400g tins white beans cannellini or butter beans, drained and rinsed
  • 1 litre vegetable stock
  • 1 small bunch fresh sage leaves plus extra for crisping
  • Salt and black pepper to taste
  • A squeeze of lemon juice
  • Crusty bread to serve

Method
 

  1. Heat 1 tablespoon of Wilson's Butter Flavoured Oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft.
  2. Add the garlic and parsnips and cook for a further 3 minutes, stirring so nothing catches on the bottom of the pot.
  3. Tip in the white beans and pour over the vegetable stock. Bring to a simmer and cook for 20-25 minutes, until the parsnips are completely tender.
  4. While the soup simmers, heat the remaining tablespoon of Butter Flavoured Oil in a small pan over medium-high heat. Add a handful of sage leaves and fry for 30-60 seconds, until dark green and crisp. Lift out onto paper towel and set aside.
  5. Blend the soup to your preferred consistency, either fully smooth or part-blended for texture, using a stick blender or standing blender.
  6. Stir a spoonful of Butter Flavoured Oil through the soup, then season with salt, pepper and a squeeze of lemon juice to taste.
  7. Ladle into bowls, top with the crispy sage leaves and a final drizzle of Butter Flavoured Oil, and serve with crusty bread.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 4 days.
Make-ahead: the soup base (before blending and finishing) can be made a day ahead and reheated gently before serving.
Freezing: freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
Serving suggestion: finish with the crispy sage and a drizzle of Butter Flavoured Oil just before serving so it stays crisp.