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!Print
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: