My grandmother loved parsnips. She would use them in her red flannel hash, in soups and stews, and would always have a huge bowl of mashed parsnips available during any Thanksgiving meal that she would host. Although I was not a fan of parsnips as a child, I now understand why my grandmother loved them so much. This humble root vegetable is a rich source of fiber, Vitamins C, K, and E, folate, magnesium, zinc, and phosphorous, and antioxidants. Similar in flavor to a carrot, it has a slightly nutty undertone that shines in this soup recipe, when contrasted with the bite of freshly cracked black peppercorns and the slightly acidic tomato paste.
Nutrition Information: Serving size: ¼ of recipe| Servings per recipe: 4 | Calories: 145.2, total fat: 0.7 g, saturated fat: 0.1 g, cholesterol: 0 mg, sodium: 123.5 mg, carbohydrates: 34.3 g, fiber: 6.6 g, sugar: 10.9 g, protein: 3.3 g
*Recipe adapted from Emma’s Little Kitchen
Last updated May 14, 2021