Cold-Busting Ginger and Parsnip Soup
Tuesday 4th February 2020
Parsnips are a great source of vitamin C, K and folate and other immune supporting nutrients such as zinc, magnesium and vitamin B6.
Parsnips are also a rich source of antioxidants and dietary fibre - your gut bacteria will love this soup. Add in the anti-inflammatories ginger and turmeric and you are on to a winner!
As well as having these great qualities it also tastes delicious - a real winter warmer!
1 medium onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8g root ginger, peeled and finely chopped
¼ tsp ground cardamom
¼ tsp ground cumin
¼ tsp turmeric
300g parsnips, peeled and chopped into chunks
600ml veg stock
100ml milk (organic if possible; non-dairy if you prefer)
Optional: blend in some white beans such as butter beans or cannellini for extra protein.
Salt and pepper
Pumpkin seeds (optional)
1. Heat a good glug of olive oil. Add the onion and celery and cook over low to medium heat for about 10 minutes until the veg are softened.
2. Add the garlic, ginger, and spices, cook for a few minutes.
3. Add in the parsnip chunks, stir well then add the stock. Simmer for about 15-20 minutes or until the parsnips are soft.
4. Blend in the pan with a stick blender. or in a food processor. Add in the milk and/or beans if using and blend again. Season to your liking. If you prefer the soup to be thinner in consistency, add a little more stock or boiling water.