Soup it up!

The chillier weather and shorter days have me yearning for comfort food that soothes the soul. The farmer’s markets are resplendent with their mile high stacks of gorgeous locally grown harvest and I fall easily in love with discovering new combinations for making soup.

Yes… soup. Forget about all the delectable treasures of cuisine, I am a simple girl at heart. Though I love the great natural options at the grocery store, there is something therapeutic about getting a big stockpot simmering chock-a-block with local goodness for hours that warms my heart.

Doing a healthy, simple bone broth is always on the menu. The health benefits and flavourful of it has been a perennial favourite.

You know, as a kid growing up we never had parsnips. Whatever the reason, I am a late bloomer in discovering the versatility of this glorious root vegetable. Every present when making a roasted veg medley, or vegetable potage…but to take centre stage never.

That is until now.

Did you know the vast virtues of this humble vegetable?  So much goodness! Also, did you know parsnips may:

Reduce Risk of Breast Cancer

Due to its high fibre, parsnips provide antioxidant vitamins, like vitamin C and vitamin E that help the body scavenge free radicals and reduce DNA damage that may lead to cancer down the road.

Promotes Strong Bones

Parsnips provide a decent amount of magnesium and calcium, two crucial minerals for bone development.

With all that goodness, it would be crazy not to team it up with a couple of rosy Macintosh apples and blend it into a hearty and oh so flavourful soup. This recipe is super easy and sure to please even your pickiest of eaters.

Parsnip Apple Soup

• 5 large parsnips, peeled and cubed
• 3 Macintosh apples, peeled and cubed
• 1 yellow onion, diced
• 2 cloves garlic, smashed
• 1 T fresh thyme leaves
• 6 cups quality chicken/bone broth
• ½ cup heavy cream
• 1 T EVOO
• salt and pepper to taste
• shavings of Parmigiano-Reggiano and/or chives for garnish.

1. – Combine the parsnips, garlic, onions with the olive oil and sauté for 5 minutes until semi soft and a bit brown at edges.
2.  – Add cubed apples and thyme leaves and sauté for another minute.
3.  – Add the chicken broth, cover and slow simmer on low heat for minimum 1 hour.
4.  – Add salt and pepper to your preference level.
5.  – Allow to cool for a bit and add the cream.
6.  – Using either an emulsifier or blender, blend until very, very smooth. Depending on your smoothness preference, you can add a bit more broth to thin out. I prefer mine quick thick.
7.  – Add to heat and heat until bubbling.

Garnish with the parm and chives and enjoy!

xoxo – Sandra

Sources:

Wellfit.com

Unsplash photo credits to Jasmine Waheed and Richa-Sharma