PARSNIP SOUP. SUPERFOOD IN A BOWL

PARSNIP SOUP. SUPERFOOD IN A BOWL

September is the traditional time for British harvest festivals, with good reason. Autumn is a great time for seasonal bounty, with all sorts of tasty delights coming our way.

One of the autumn classics is the parsnip, just reaching perfection about now. It may not be the prettiest of vegetables, but it is stuffed with taste and nutrition.

Here is the nutritional lowdown on the parsnip, and a simple recipe for a delicious filling soup.

WHAT IS SO GOOD ABOUT PARSNIPS?

Parsnips show that veg don’t have to be green to be good. They are a great source of vitamin C, and also provide smaller amounts of vitamins E and K, plus folate.  A serving of parsnips also provides a good chunk of your daily dietary soluble fibre intake.

Your parsnip portion will also provide you with a healthy selection of minerals; copper, potassium, magnesium and phosphorus as well as traces of other micronutrients.

HOW CAN I COOK THEM?

This versatile vegetable can be enjoyed roasted, boiled or baked. Treat it like a potato and mash it up as a topping or side dish. Parsnip chips are another delicious idea. The parsnip even works as an ingredient in cakes or muffins, due to its sweetness. For a real warming and healthy autumn treat, try parsnip soup.

SOUNDS GOOD – HOW DO I MAKE PARSNIP SOUP?

It’s easy! There are no precise quantities, (use what you have) no exact cooking times and a short list of ingredients. It is worth finding some rosemary, as the flavour works very well with the parsnips.

Ingredients:

Parsnips, onions, rosemary (fresh or dried), olive oil, salt, pepper, milk, vegetable stock.

Method:

  1. Peel and chop the parsnips, toss in olive oil and roast for 30 mins or until fairly soft.
  2. In a large pan, fry the chopped onions with the rosemary until golden.
  3. Add the roasted parsnips, stock, pepper plus milk to cover.
  4. Bring to the boil, cover and simmer until parsnips are soft.
  5. Process in a blender until smooth – add more milk or water if too thick. Check seasoning and enjoy!

This is very filling, so freeze the extra and you have a quick home-made ready meal for another time.

Eating food in season is one of the best things we can do for our health, our tastebuds and our planet. Enjoy your autumn parsnips!

 


The Author

Jessica Ward

Jessica lives in South West London. Boxercise, yoga, pilates, weight training and long distance running are her main interests.

Comments

Roger B.
22 October 2015

Roger B.

Gave it a try - kitchen looked like it had been bombed but results very tasty! I can't get enough of parsnip flavour. Three more lots not in the freezer!

Tom D.
21 October 2015

Tom D.

I like parsnips instead of potatoes with roast dinners but I'm not sure I'd like to eat them as soup! The benefits certainly make it tempting though...and it's an excuse to enjoy more parsnips!

Sasha B.
20 October 2015

Sasha B.

I remember making a parsnip cake once. It was delicious - and felt like it was good for me too. But I don't actually like parsnip soup that much so will have to give this recipe a miss.

Emma C.
18 October 2015

Emma C.

I love parsnips! But I would suggest adding a potato or carrot to the soup to make it less parsnippy. But then that's just me being fussy.

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