Parsnips, A Nice Alternative to Carrots
Parsnips may look like carrots but their flavour is quite different as are the health benefits. This root vegetable is usually larger than carrots and a lighter white or pale yellow colour. It has a taste that is both nutty and sweet that is closer to turnips. When roasted, it brings out its natural sweetness even more. Parsnip can be baked, boiled, pureed, oven-roasted, fried, grilled, or steamed. We love parsnips in soups for their creaminess and natural sweetness.
The Benefits of Parsnips
Parsnips provide many nutrients as well as a good amount of fibre, vitamins and minerals. A serving of 1/2 cup of sliced parsnips will give you 3g of fibre and only 55 calories. It makes it a popular vegetable to use in lieu of potatoes or carrots.
Parsnips gives you 11% of your daily recommended intake for vitamin C, folate, and manganese. It is also a good source of potassium, providing 8% of your daily recommended intake. This means that parsnips can help improve heart health, boost the immune system, support digestion and aid in weight loss.
Click creamy-parsnip-soup for the printable version of this recipe.
Makes 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
What you need:
- 2 tbsp ghee or coconut oil
- 1 large leek, chopped, white & light green parts only
- 3 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tbsp grated fresh turmeric (or 1 tsp turmeric powder)
- 3 large parsnips, cubed
- 1 large carrot, cubed
- 1 large Yukon gold potato, peeled & cubed
- 1/4 cup fresh parsley, finely chopped
- 4-6 cups bone broth (or vegetable broth)
- 1/2 cup goat cheese (optional)
- 1 tsp salt
- freshly ground pepper (to taste)
- 1 lime, juiced
- toasted pumkin seeds (to serve)
What you do:
- In a large saucepan over medium heat, melt the ghee or coconut oil. Add the leek and garlic cloves and cook for a few minutes until softened. Add the fresh ginger and turmeric. Keep cooking for 1 minute or until fragrant.
- Add the vegetables, parsley and broth to the saucepan. Season with salt and pepper. Bring to a boil, then let simmer for 20 minutes. Turn off the heat and add the feta cheese (if using).
- Blend the soup in a blender and return to the saucepan. Add the lime juice and stir. Adjust seasonings to taste.
- Serve in soup bowls. Top with toasted pumpkin seeds and fresh parsley.
Nutrient Information per muffin:
Fat 41g Carbs 89g Fibre 18g Sugar 19g Protein 34g
*Culinary Tips:
- Turmeric root can be found in most health food store. Turmeric contains curcuma which is one of the best anti-inflammatory food.
- If you can’t find a leek, use an onion instead.
- Make it spicy by adding 1/2 tsp chili sauce or more to taste.
