A recent trip to Trader Joe's inspired this yummy, warming soup of leeks, parsnip and coconut!
It's perfect as a main meatless meal when paired with a light salad or as a starter to dinner. Parsnips are often overlooked in the veggie aisle and I think that is such a shame. It's a super versatile veggie! If you are watching your carb intake, parsnips are a great substitute for mashed potatoes, personally I prefer them to the usual cauliflower substitution.
As to health benefits, well 1/2 a cup of parsnips serves up 3 grams of dietary fiber, 45 micrograms of folate, 6% of the RDA* of potassium, and 13% of the RDA of vitamin C.
But really, I just love their subtly sweet, earthly flavor. Paired with leeks (known for their vast quantities of vitamin A and K), garlic, ginger and coconut milk, you not only have a tantalizingly delicious soup, you are also honoring your body with a healthy treat.
I hope you get around to trying my Leeks, Parsnips & Coconut Soup recipe and enjoy it as much as the Hub and I did.
Serves 4 served as a main meal, 8 as a starter.
1 tablespoon olive oil
1 pound leeks, sliced into half inch medallions
1 large sweet yellow onion, sliced into half moons
1 tablespoon butter or coconut oil
1/2 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 pound parsnips, sliced into 1/4 inch coins
1 quart of chicken or vegetable stock
1 cup white wine
1/2 cup of water
1 14 ounce can of light coconut milk
1/2 teaspoon dried thyme
Salt & pepper to taste
Greek yogurt - lowfat
- In a deep soup pot (such an enamel cast iron dutch oven) heat olive oil over medium heat.
- Add leeks, onion and a pinch of salt to pot. Saute for about 5-7 minutes or until leeks/onions are tender.
- Add butter or coconut oil.
- Stir in garlic, ginger and parsnips to the onion mixture and saute for 5-7 minutes or until parsnips start to take on a slight golden color.
- Add all the remaining ingredients except yogurt. Cover.
- Simmer on low 10-15 minutes or until parsnips are tender. Stir ocassionally.
- Remove about 1/2 to 1 cup of onions and parsnips, set aside.
- Using and immersion stick or a blender, blend soup until thick and creamy and all vegetables have been incorporated.
- Add reserved vegetables back to the soup. Gently stir through.
To Serve:
Ladle into deep bowls, add a dollop of yogurt. Serve alongside a warm loaf of crusty bread and a light salad. Enjoy!
*RDA=Recommended Daily Allowance
*RDA=Recommended Daily Allowance
What a wonderful combination. This is going on my Must Try list. :-)
ReplyDeleteSusan, I do hope you enjoy it as much as we have. Let me know what you think! Thank you for stopping by and commenting :-D
DeleteHi Jackie, so nice to see you back. I have never eaten parsnip, but after I have read this post I think I will have go out and buy some. I love soup and this sounds delicious.
ReplyDelete