Creamy Parsnip SoupPrint Recipe
- 1 1/2 pounds parsnips ( peeled and quartered)
- 2 tbsp fresh ginger juice (about 2 in of fresh ginger juiced or grated and squeezed)
- 2 1/2 cups organic chicken broth
- juice from 1/2 lemon
- freshly grated nutmeg
- cayenne pepper
- freshly ground pepper
In a large stock pot add the chicken broth and bring to a boil. Reduce the heat to medium
Peel and quarter or roughly chop the parsnips and add it to the chicken broth cooking until tender and a knife goes through without any resistance ( about 25 min)
Once the parsnips are cooked, juice the 1/2 lemon and add the lemon juice, ginger juice and oil and shut the heat.
Take a hand mixer and blend the soup in the stock pot until creamy, grate fresh nutmeg and pepper and mix. Serve topped with cayenne pepper and additional fresh nutmeg.
Picture this, its a frigid winter night and you have just returned from a overseas trip ( or a trip on the metro) and you just need food. Because you are a force to be reckoned with, you had enough energy to get yourself to the Farmers market and grab a nice $2 bag of root vegetables but your not quite sure what to do with them. Here is your solution guys. Its such a simple soup, that is warm, comforting, and uses the produce of the winter farmers market that you have no idea what to do with. It also pairs well with some charred bacon on top or a side of greens if this isn’t hearty enough for you.