![]() ![]() Use an immersion blender and blend the soup until it is smooth. Remove the pot from the heat source for a moment. When I make this, I just look to see which broth I have the most of on hand, and that is what I use.īring the soup to a gentle boil, reduce the heat and let it simmer until the parsnips are tender – about 20 minutes or so. Stir in the garlic and turmeric and let it cook for just a minute.Īdd in the red pepper flakes, and broth of choice. Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots. When the onions are soft, toss in the parsnips and let it cook for a bit. ![]() While the onions are cooking, peel, trim and dice your parsnips. Add in the onion and saute over low heat until the onions just begin to soften. To begin, melt your ghee or butter in a heavy Dutch oven. ![]() I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing! Watch me make this Parsnip Soup in the Video Below: This recipe is also low carb & paleo friendly! To Make Creamy Parsnip Soup, You Will Need: This particular recipe allows the parsnips to be front and center and take the leading role. Parsnips are high in fiber, Vitamin C, folate (Vitamin B9 or folic acid), potassium, and other vitamins and minerals. You can use them in a roasted vegetable recipe like my Honey Roasted Carrots. I love dicing them up and adding them to a soup, just like you would carrots or potatoes. Parsnips are related to carrots and can be used in much the same way. Parsnips are one of those vegetables that you always see in the grocery store or farmers market, but often people have no idea what do to with them. Creamy Parsnip Soup is a wonderful and healthy way to enjoy this much-overlooked root vegetable. ![]()
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