Root vegetables are taking center stage this time of year and parsnips are no exception. I’ve transformed this hardy root veggie into a slightly sweet and savory winter soup. This season is definitely about warming soups- right now my favorites are butternut squash soup and tomato basil.
You can serve this soup as an entree with a slice of crusty, sourdough bread or as a compliment to a more rounded meal. Tag me on Facebook or Instagram with your creations!
Nutrition:
Parsnip: These root veggies can easily take the place of potatoes when looking for a sweeter, lower carb alternative. They happen to be in season and easy to find in your local grocery store. Parnsips are a good source of fiber, folate and vitamin C.
Ginger: Spicy and aromatic ginger adds a kick to any dish or juice you prepare it with. I like a little bit of ginger in my green juice but adding it to roasted vegetables definitely adds a fun flavor dimension this time of year. Ginger has been shown to be anti-inflammatory and soothing for the intestinal tract, and may alleviate symptoms like nausea.
- 6 medium parsnips, peeled and cut into ½ inch pieces
- 3 large carrots, peeled and cut into ½ inch pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 tsp ground ginger root
- ½ tsp allspice
- 4 cups chicken broth
- 1.5 cups milk
- 1 tbsp olive oil
- Preheat the oven to 425 F.
- Toss chopped parsnips and carrots in olive oil and roast in the oven for 25 minutes.
- In a large saucepan, sauté your onion, celery and garlic. Add ginger and all spice, then add your chicken stock and bring to a boil. Allow it to simmer covered for 10-15 minutes.
- Pulse your soup in a blender to a uniform puree consistency.
- Add milk and allow it to simmer for 5-10 minutes on low heat.
- Serve warm.
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