Food for Thought: Did you know that the often overlooked root vegetable known as parsnip is actually an excellent source of both soluble and insoluble dietary fibre, helping to do that wonderful job of reducing your blood cholesterol levels?
Not me. I just thought it looked like a white carrot, but only sweeter.
Like carrots, the parsnip contains a good dose of vitamin C (helping the body maintain healthy connective tissue, teeth and gums), it's anti-oxidant property helps protect us from diseases and it is rich in many of the B-complex group of vitamins (such as folic acid and vitamin B6), not to mention vitamin K and E.
And if that wasn't enough for you, it has a healthy level of minerals including iron, calcium, copper, potassium and manganese which all help to control your heart rate and blood pressure by countering the effects of sodium.
All that from a white looking carrot?
So basically, just to narrow it down.....all you need to do is eat a big bowl of this soup and you're good to go!
It's filling, grounding and has a slight sweetness from those amazing root vegetables. I was in love after my very first spoonful.
Curried Parsnip and Butter Bean Soup
(recipe from the I Quit Sugar Website)
1 tablespoon coconut oil | 1 small brown onion, finely chopped | 1 clove garlic, crushed | 2 teaspoons curry powder | 250 g parsnips, chopped | 500 ml vegetable stock | 1 can butter beans, drained and rinsed | 1/4 cup coconut cream | sea salt and cracked black pepper |
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft.
- Add curry powder and cook for 1 minute until fragrant.
- Add parsnips, stock and beans and bring to the boil.
- Reduce heat and simmer, uncovered for 30 minutes, until parsnips are tender.
- Remove from heat. Using a stick blender, blend until smooth or cool slightly and puree in batches in blender or food processor.
- Return to saucepan over low heat and stir though the coconut cream and season to taste.