Do you find it hard to eat vegetables in the winter? Beyond the work of preparing them one of the most common excuses is that there’s not much variety available during the coldest season of the year. That’s why we always try to make it easier for you when it comes to vegetables. Today, we’re focusing on parsnips, a root vegetable which isn’t used much these days other than in soups.
The parsnip, a vegetable that’s making a comeback
The parsnip is a winter root vegetable which was much-appreciated in medieval Europe for its sugar content, as sweeteners such as sugar and honey were luxury items. Believe it or not, before the potato was introduced into the European diet, this vegetable was one of the main sources of carbohydrates for Europeans.
Although it may have been an essential food in the past, the parsnip has lost its luster for many consumers and has disappeared from many supermarkets. Happily, some grocers haven’t given up on offering seasonal produce, which means that they will definitely have parsnips in wintertime.
Parsnips in the kitchen
The most common use for parsnips is in stocks and soups, where they bring their own characteristic texture and flavour, just like most root vegetables. Parsnips can be prepared in many ways; browning them before adding them to a soup will make them sweeter and allow them to caramelize.
Parsnips are also excellent when oven-roasted and can be made into an unctuous savoury mash – the perfect way to warm up in winter!
Here, we’re revisiting the classic parsnip soup, adding carrots, apples and granola to the mix, which will each bring their own sweetness to this blended soup.
Our recipe for parsnip, carrot and apple soup with granola
- 5 carrots, cut into chunks
- 2 parsnips, cut into chunks
- 1 sweet potato, cubed
- 1 apple, cubed
- 1 onion, minced
- 1 clove garlic
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. maple syrup
- 5 cups vegetable broth
- 1 tbsp. oil
- Salt and pepper to taste
- Cook the onion, vegetables and apple until the apple is golden, about 5 minutes.
- Add the spices and cook for 2 minutes.
- Add the vegetable broth and cook for about 25 minutes.
- Blend the soup until creamy.
- Serve topped with cream, thinly sliced apples, fresh cilantro, and Zen Grand Granola!