I don't remember what prompted me to try adapting a parsnip soup recipe that I had seen in the Soup Bible - maybe it was my intrigue and unfamiliarity with parsnips - but I am so glad I did! Wow! I was surprised by the natural sweetness of the parsnips which was highlighted by the ginger and leeks. I am on the hunt for more parsnip recipes.
The original soup recipe included a potato and some pistachios, but I omitted both of these ingredients and also swapped coconut oil for the olive oil, and increased the amount of chicken broth.
Parsnips are not only the sweeter cousin of carrots, but they pack a powerful nutritional punch, too. Parsnips contains high amounts of both soluble and insoluble fiber, folic acid, calcium, and potassium.
1 Tablespoon coconut oil
1 medium yellow onion, finely chopped
1 medium leek, white and light green parts only, thinly sliced
1/2 teaspoon sugar
1/2 teaspoon finely grated fresh ginger
1/4 teaspoon ground turmeric
pinch of ground nutmeg
1 pound parsnips, peeled and thinly sliced
4 cups low-sodium chicken broth
salt and freshly ground black pepper
drizzle of low-fat plain yogurt or finely ground hazelnuts for garnish (not included in nutritional analysis)
Heat the coconut oil in a large saucepan and add onion, leek, sugar, ginger, turmeric and nutmeg. Cook until onion and leek are soft. Add parsnips and cook, covered, for an additional 5 minutes over low heat. Pour in chicken broth and bring to a boil Reduce heat and simmer for 30 minutes or until vegetables are tender.
Blend contents of saucepan until smooth. Season to taste. Ladle into bowls, and garnish with a swirl of yogurt or finely ground hazelnuts.
Servings per recipe: 6
Serving Size: 1 cup
Total Fat: 3 g
Cholesterol: 0 mg
Sodium: 58 mg
Total Carbs: 18 g
Dietary Fiber: 3 g
Protein: 3 g