For those who planted them last fall, parsnips are one of the first root crops to dig out of the garden. If you do not have your own, ask a local farmer when the fresh crop will be available. Parsnips are high in fiber to support digestive regularity, vitamin C for immune support, and folate for cell function. They have anti-inflammatory and anti-fungal properties.

parsnip soup

You will need:

4 Tablespoons olive oil

4-5 large parsnips, chopped into rounds

1 cup chopped yellow onion (about 1 large onion)

1 teaspoon each: dried thyme, coriander and nutmeg

2 teaspoons salt

A few grinds fresh black pepper

5 cups water or broth

Chop off both ends of each parsnip and cut them into 1/2 inch rounds.

Peel onion and chop into ¼ inch crescents along the ridges of the onion.

Heat olive oil over medium-high heat in the bottom of a stock pot. Add the onion. Reduce heat to simmer. Cook, covered, stirring occasionally, for 10 minutes or until the onion is soft and translucent.

Add the parsnips, herbs, salt, and pepper and cook for 10 more minutes. 

Add the water, stir to scrape up any brown bits stuck to the bottom of the pot, and bring to a boil. 

Reduce the heat and simmer, partially covered, until the parsnips are tender – about 30 minutes. 

Mash the parsnips into the broth using a hard spatula, immersion blender, or potato masher. 

Taste for salt. Garnish with fresh, chopped scallions or fresh, minced parsley and savor each velvety bite.