Gut Healthy Creamy Parsnip Soup
If parsnips are a food that you tend to shy away from, you’re not alone! Many people simply don’t know what the heck to do with them because of their bitter flavour profile or perhaps a terrible childhood memory involving boiled parsnips. I’ve been there! But if you tend to avoid this incredibly nourishing root veggie for whatever reason, I want to encourage you to at least give this recipe a try. As a kid, I was never a fan of parsnips or turnips, but as as adult I know that when well prepared, they’re DIVINE. As a practitioner who specializes in digestive health, I can also assure you that adding more diversity to your diet in terms of plant foods in never a bad idea.
Parsnips in particular are a staple for many fine-dining chefs because they’re naturally creamy and luxurious. As humble of a vegetable as they might appear, they are actually quite versatile!
My favourite way to enjoy parsnips is either roasted in the oven with avocado oil like “fries,” or blended into this simple creamy soup. It really hits the spot on a chilly Fall or Winter day, and it can actually even be enjoyed cool in the summertime!
Something I always find myself sharing with my clients is the idea of diversity to support a healthy microbiome. Eating a diverse array of plant foods means plenty of different forms of fiber to feed all of the different unique critters that make up our microbiome. If you think about it, we as humans all have different dietary preferences. All of the different types of bacteria and other microbes that make up our immune system are similar in that regard. Some of them love parsnips, and some of them love kiwi. Some of them love asparagus and others love oats! This is why diversity is essential for supporting gut and immune health.
So if you’ve never tasted parsnips before or you find yourself reaching for the same foods every week, I invite you to step out of your comfort zone and let today be the day you choose to try something new!
Gut Healthy Creamy Parsnip Soup
You will need
1 tablespoon coconut oil
2 large celery ribs, chopped
1 small onion, chopped
4 large parsnips, peeled and chopped
2 teaspoons poultry seasoning
2 cups of chicken bone broth, vegetable broth, or water
Pink salt and pepper to taste
½ cup unsweetened dairy-free milk of your choice (I like coconut milk for this recipe)
Place a large pot on medium heat and add coconut oil, celery and onion. Sauté for about 2 to 3 minutes, or until onions are soft. Add parsnips, poultry seasoning, and broth (or water) along with pink salt and pepper. Allow the mixture to come to a boil, then reduce heat and simmer for 20 minutes. When the parsnips are tender, remove from heat.
You can use an immersion blender to make your soup smooth, or blend it in batches using a high-powered blender. When the soup is smooth, add it back to the pot and add the dairy-free milk. Reheat, and add more seasonings if needed.
Grab a cozy pair of slippers and your favourite mug to sip your soup from. Pour and devour!
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