It’s autumn so it means lots of creamy, heavy but nice and healthy soup! They warm you up and fill you with no guilt, if you use the right ingredients. In this season, the toot vegetables are in their glory. Besides all kind of pumpkins. They are so rich in fiber and vitamins that you definitely need to take if you want to keep your heath up. They are perfect ingredients for soup as well. Today, you will read about one of them.
Parsnip is a little bit a forgotten vegetable. They call it old school besides the all kind of super food. I always say, that every kind of vegetables and fruits can be in that category, because they all contains so much goodies for your body.
Why parsnip? However, it has a lot of sugar in it, it has no cholesterol but full with vitamins (C, B-complex groups, K, E), minerals (iron, calcium, potassium, manganese, etc.) and fiber. Parsnip contains many anti-oxidants as well. The studies show that it can protect you from several kind of cancer, for example colon cancer. It has anti-fungal and anti-inflammatory benefits too.
For this soup, I used Jamie Oliver’s recipe what I found when I was checking some options. It is kind of an old recipe, but still very delicious. I’ve done some changes because I didn’t wanted to make it too spicy and of course I made it dairy free, but basically it’s the same. I write here his recipe as well, so you can read it, but if you click on THIS LINK, you can read the original one.
I think this is a delicious soup and you should really give it a try. It’s spiced, sweet still savoury comfort food. I turned it into dairy free so it is also suitable in my diet, what I love!
Have a great time with cooking!