Parsnips are an excellent sources of soluble and insoluble dietary fiber. 100 g root provides 4.9 mg or 13% of fiber. The root is rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid as well as vitamin K and vitamin E.
In addition, parsnips also have healthy levels of minerals like iron, calcium, copper, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium.
Several research studies from scientists at University of Newcastle at Tyne found that these compounds in parsnips have anti-inflammatory, anti-fungal, and anti-cancer function.
This soup is a great combination, it has an earthy flavor and a touch of sweetness. No dairy in this recipe, but it comes out with a nice creamy texture anyways. Hope you enjoy this as much as I do!
2 tablespoons olive oil
2 pounds parsnip, peeled and chopped
1 pound Fuji apples, peeled and chopped
2 teaspoons fresh ginger, peeled and chopped
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves
3 cups vegetable broth
2 cups water
1 tablespoon apple cider vinegar
Heat the oil in a large saucepan over medium heat. Add parsnips and next 8 ingredients (through garlic); saute approximately 10 minutes. Add vegetable stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture cool slightly and then puree in a blender or food processor.
Parsnip details from nutrition-and-you.com
Photo credit: ecoki.com