Parsnips are a great source of vitamin C, K and folate and other immune supporting nutrients such as zinc, magnesium and vitamin B6.
Parsnips are also a rich source of antioxidants and dietary fibre – your gut bacteria will love this soup. Add in the anti-inflammatories ginger and turmeric and you are on to a winner!
As well as having these great qualities it also tastes delicious – a real winter warmer!
Ingredients
Olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8g root ginger, peeled and finely chopped
¼ tsp ground cardamom
¼ tsp ground cumin
¼ tsp turmeric
300g parsnips, peeled and chopped into chunks
600ml veg stock
100ml milk (organic if possible; non-dairy if you prefer)
Optional: blend in some white beans such as butter beans or cannellini for extra protein.
Salt and pepper
Pumpkin seeds (optional)
- Heat a good glug of olive oil. Add the onion and celery and cook over low to medium heat for about 10 minutes until the veg are softened.
- Add the garlic, ginger, and spices, cook for a few minutes.
- Add in the parsnip chunks, stir well then add the stock. Simmer for about 15-20 minutes or until the parsnips are soft.
- Blend in the pan with a stick blender. or in a food processor. Add in the milk and/or beans if using and blend again. Season to your liking. If you prefer the soup to be thinner in consistency, add a little more stock or boiling water.