Sweet Potato Parsnip Bisque
Prep time
Cook time
Total time
Serves: 4
  • 2 cups sweet potato cubes, about 2 small or one large potato
  • 2 medium parsnips, peeled and chopped
  • 3 tbsp grapeseed or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • 2 cups cannellini beans, or one 14-oz can
  • 2 ½ cups coconut milk
  • 2 cups water
  • 1 tbsp Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • garnish with fresh arugula, cilantro, or parsley
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Toss sweet potatoes and parsnips with a drizzle of oil (about 1 ½ tbsp), and spread evenly on the baking sheet.
  3. Roast for 30 minutes, until tender.
  4. Once vegetables are cooked, heat the rest of the oil in a large heavy bottomed pot.
  5. Add the minced garlic and ginger and sauté until the garlic turns slightly golden. Be careful not to burn it.
  6. Add the roast vegetables and beans (reserve a handful for garnish).
  7. Stir in the coconut milk and water.
  8. Bring to a boil, then stir in the vegetable bouillon, and reduce to a low simmer.
  9. Cook for 10 minutes.
  10. Remove from the heat and stir in the black pepper and cayenne.
  11. If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
  12. Serve the bisque garnished with herbs, and a sprinkling of the reserved beans.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2015/11/sweet-potato-parsnip-bisque.html