Parsnips are an amazing root vegetable that don’t get enough attention! Luckily in this soup, they are the star and you will be happy they are!
Ingredients:
- 1 pound of parsnips
- 1 pound of carrots
- 28 oz of broth
- 3 cups of water
- 1 cup of chopped leeks
- Olive oil
- Salt and pepper to taste
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~ ~~~ Parsnips are taproots belonging to the carrot family. Great time of year to add parsinps into your diet, Packed with hearty amounts of polyacetylene antioxidants, vitamins and minerals. ~~~ They have a significant amount amount of vit C, K, B¹, B², B³, Potassium, calcium, folate, iron,zinc and fiber as well as micronutrients. ~~~ They have enhancing: • Health benefits • Ability that can improve heart health • Aid in digestion • Boosting the immune system • Weight management ~~~ Although parsnips are a sweet and starchy root veg, they will provide the essential amounts of variable vitamins that your body needs. ~~~ Eating them raw or roasting them are equally delicious. ✓ A quick ingredients for parsnip juice: • Ginger • Lime • Parsnip • Carrot • Beetroot • Apple . . . . #parsnip #parsnipcrisps #parsnipsoup #parsnips #parsnipfries #parsnipchips #parsnippuree #taproots #carrotfamily #polyacetylene #vitamink #vitaminb1 #vitaminb2 #vitaminb3 #potassium #calcium #folate #zinc #micronutrients #hearthealth #digestionsupport #digestivesupport #immunesupport #immunebooster #healthtips
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Instructions:
- Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
- Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
- Cook the leeks until they’re soft.
- While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
- Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
- Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
- Blend the soup with a stand or hand blender until smooth.
- Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
- Serve right away or keep in the freezer for the perfect winter lunch!
