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.
- 750 g parsnip
- 1 can chickpea
- 1 tbsp coconut butter
- 1 onion
- 2 cloves garlic
- 3-4 cm ginger peel
- 1 tbsp garam masala (mild)
- 3 tbsp olive oil
- 500 ml coconut milk
- 1 l vegetable stock
- fresh chili
- Turn on the oven to 190 degrees (Celsius). Open the can of chickpea and with kitchen paper make them a bit drier, to get away of the extra liquid. Season them with salt and cayenne powder. Put them on a baking sheet, baking paper under and roast them until they get a bit crunchy. When its done, set it aside.
- Chop the garlic and the ginger into small pieces. Peel and chop the parsnip as well. Try to make them in similar sizes then they will be cooked in the same time.
- Heat the olive oil and the coconut butter in soup pot. Add the finely chopped onion, garlic, ginger in it and the garam masala. Fry them for few minutes to get the taste. Do it until the onion is ready.
- Add the chopped parsnip and stir them together. Let’s get those spices all over the parsnip. Cook it a little bit, then add the milk and the stock. Season it with salt and pepper, as much as you prefer.
- Boil the soup then turn down the heat and cover the pot. Let it simmer for 30-40 minutes, depends on the size of your parsnip cubes. They need to be fork tender.
- When it’s done, use hand blender to give the soup that creamy texture. Check if it needs more salt or pepper.
- Serve it with fresh chili on top! (An extra tip: If you want to make this super spicy, then slice a bit from the fresh chili and add it to the pot with the garlic, ginger and onion.)
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!