turnip and parsnip soup
My children like turnips. Really, I’m not kidding. And they like parsnips, too. So, I thought I would try and put them together in a soup. Alas, we had some serious muffin dunking going on for dinner last night. The key to selecting good turnips and parsnips is fairly straightforward: firm to the touch (no flimsy parsnips) and free of bumps or bruises that could indicate a gritty patch. Turnips are round, and when in season have thin, tender(edible) purple skin and are not to be confused with its cousin, the less popular rutabaga (which are yellow). Parsnips are a pale linen color and the most appetizing ones are reminiscent of a carrot: long and slender. Their skin is also considered edible. This succulent soup boasts vitamin A, B, C, potassium, calcium and fiber. The Fuji variety is one of the sweeter types of apple and paired with the natural sweetness of the parsnips – it’s a delicious combination.
2 medium sized turnip, peeled(optional), chopped and stems removed
2 long slender parsnips, peeled(optional), chopped and stems removed
1 apple, peeled and diced (I used Fuji)
2 tblsp olive oil
1 medium white onion, minced
1/2 tsp (Real) kosher salt
1 bay leaf
1 sprig thyme
2 cups filtered water
2 cups vegetable or chicken broth
- Place olive oil over medium heat. Add the onion and let saute for 8-10 minutes until tender. Halfway through cooking add the salt. Side note: Regular salt is 2 times as salty than kosher salt.
- Add the thyme, bay leaf, parsnips and turnips. Pour in the water and broth.
- Let simmer on medium low heat for about 20 minutes – or until vegetables are tender when pierced with a fork.
- Puree the soup in a blender 1/3 at a time until smooth.
- Serves 6.
Tags: dairy free turnip and parsnip soup, gluten free turnip parsnip soup