INGREDIENTS
- 1 large white onion, chopped
- 1 garlic clove, crushed
- 2.5 cm /1 inch piece of ginger, peeled and grated
- 1/2 tsp cinnamon
- 1/2 tsp curry powder
- 6 parsnips, peeled and cut into chunks
- Chicken bone broth or vegetable stock
- Fresh parsley, chopped, to garnish
- 1 preserved lemon, finely diced, to garnish
- Cayenne pepper flakes, to garnish
recipe video
DIRECTIONS
- Heat 1 tbsp of coconut oil in a large pan and sauté the onion for 2-3 minutes until soft but not browned.
- Stir in the garlic and ginger and cook for 1-2 minutes, until fragrant.
- Add the parsnips and add enough broth to cover them completely. Bring to a boil and then simmer for 15 minutes, or until the parsnips have softened.
- Transfer the soup to a blender and blend until smooth.
- Pour into a clean pan and season to taste with salt and pepper.
- bowls and top with pieces of preserved lemon and pepper flakes to taste.
- Garnish with parsley and serve.
What are the benefits of this dish?
Parsnips have a very distinct taste – they have the sweetness of the carrot, but with an earthy yummy nuttiness.
Here you have 3 very important reasons to eat parsnips:
🚀 They are an excellent alternative to add more variety to your diet.
🚀 They are rich in a special kind of sugar that is a very potent prebiotic -which as you know, stimulates the growth of good bacteria in the GI tract.
🚀 They contain vitamins C and E, which can help protect our body from free radicals that can cause disease. Vitamin C can also help produce white blood cells, immune cells that ward off foreign microbes. 👹
If you are making this soup with bone broth, get ready to get additional flavor and health benefits, as it is rich in easily digestive gelatin and is a source of essential amino acids.