Nowadays parsnip has been forgotten by many of us, despite it used to be a very popular vegetable. It's sweetness makes it a perfect main ingredient for soups and pures! Because it's rich in many vitamins, minerals and significant amount of fibre it should be taken into serious consideration when planning your menu during the autumn/ winter season. Especially because it contains a lot of vit C.
Make a creamy soup out of baked parsnip, with potato and apple. Wash 4 parsnip roots and 1 potato, peel and roughly chop them. Mix them with 1tspn of ghee and 1tspn of coconut sugar or honey. Bake in the oven set to 230'C for 30min. After 15min add peeled apple quarters. When everything is ready move to the pot and add 1l of vegetable stock. Blend all together until smooth. Taste great with a spoon of Greek yoghurt and roasted garlic.
