Parsnip is one of those vegetables you can be very creative with. It is a sweet vegetable and a great addition to winter dishes. The humble parsnip is a powerhouse of nutrients. It is rich in complex B vitamins, antioxidants, folic acid, vitamin c and plenty of dietary fiber. Adding this vegetable to your meal plan can truly bring a balance to your diet.
My recipe below is for a soup you can try anytime of the year and particularly in winter. This soup is an amalgamation of different flavors – The sweetness of parsnips is nicely complemented by the aroma and zing of garlic and onions. Almonds not only bring along their nutritional value but also a smooth texture to it. This makes a great addition to both lunch and dinner meals.
Adapted based on Green Kitchen Stories recipe
For the Soup:
- 3 – 4 parsnips
- 8-10 garlic cloves
- 1 large yellow onion
- 1 tbsp olive oil, extra for serving
- 1 cup almonds, (soaked overnight in water)
- 4 cups boiling water
- 1 tbsp white wine vinegar
- 1 tsp dried thyme, extra some for serving
- salt and black pepper
- Preheat the oven to 400°F.
- Prepare the vegetables, peel parsnips, garlic and onion. Cut into large bite-size pieces.
- Place in a bowl and lightly drizzle with olive oil, toss to cover. Cover a baking sheet with baking paper and arrange the vegetables on it.
- Place in the oven and bake for 15-20 minutes, until tender and lightly browned.
- When the vegetables are done, remove from the oven and place in a heat proof blender.
- Add blanched almonds, hot water, white wine vinegar, thyme, salt and pepper and blend until completely smooth.
- Taste and adjust the flavors to your preference. Serve immediately in serving bowls, garnish with a drizzle of olive, thyme and almonds.
Hope you enjoyed the soup! Would love to hear your thoughts on this recipe 🙂