While it is still kind of hot for you to be thinking of soup, fall is right around the corner and I am looking forward to warding off a chilly day with a deeply nourishing and satisfying soup.
Now is the time to take advantage of all the fantastic fresh produce available to make lots of soup and freeze it. My freezer is already getting full of my good chicken broth and my favorites; Sorrel Greens Soup and Ever Changing Soup.
Lately, I have been on a parsnip kick. I love the taste of parsnips and the fact that they are a great substitute for potatoes. Some folks have to avoid white potatoes because they are in the nightshade family and contain a chemical called glycoside that can induce inflammation.
Parsnips contain lots of potassium, folate and fiber, as well as calcium and vitamin C. They also have a low glycemic load.
Root vegetables in general accumulate a high concentration of antioxidants as well as vitamins C, B complex, A, and iron. They are complex carbohydrates and have a good amount of fiber. For folks who are on grain-free diets, root vegetables are a great source of carbohydrate and fiber.
Try to get organic parsnips whenever possible to avoid pesticide residues.
Note: Parsnips are a more advanced food on SCD and GAPS and some folks may not tolerate them at all. Use caution when introducing parsnips if you are on a special diet.
For those who cannot tolerate nightshades, parsnips are the cat’s meow!
- 1.5 – 2 quart chicken stock (how to make chicken stock)
- 1 large leek or onion
- 1/2 a medium celery root skinned and chopped
- 3 - 4 parsnips chopped into small pieces or cut into thin rounds
- Salt and pepper to taste (where to buy salt and spices)
- Ghee or butter for sauteing (how to make ghee)
- Gently heat the chicken stock in the pot
- Simmer for 10 minutes
- In the fry pan, saute the chopped leek or onion, celery root and parsnips for a few minutes to soften (in butter or ghee)
- When the vegetables are softened, add to the simmering chicken stock for another 10 minutes or until the pieces of vegetables are soft but not mushy
- Season with salt and pepper
- Let cool and taste
- Serve with a dollop of sour cream, heavy cream, or coconut cream or just plain
- 3 – 4 quart pot (where to buy)
- Large fry pan
All the suppliers for the ingredients I use in my recipes may be found here.
Check out the recipe for my chicken feet broth.
Check out the recipe for my beef bone broth.
Want more ideas for nourishing soups? Get my ebook Beyond Broth: Nourishing Homemade Paleo Soups!
More Parsnip Recipes: