When we feel that nostalgic note in our morning mood, enjoying the raindrops dancing on the window, rejoicing in each tree carrying its own tale, nestled quietly in a blanket of colorful leaves and the playful pinch of the cool breeze, it means it's time for hot soup.
Autumn gives us a wonderful variety of vegetables that we can turn into healthy food.
Parsnip (Pastinaca sativa) is an often underestimated, but extremely useful and aromatic vegetable. It is a relative of the carrot and belongs to the carrot, celery and parsley family (Apiaceae).
An interesting fact is that its sweetness increases after freezing. Freezing causes the starch in the parsnip to convert into sugars, making its taste sweeter and richer.
In addition to aromatic dishes, parsnips are also used in beverages. In the past, wine and even beer were made from parsnips.
Wild parsnips, however, are different. Wild varieties can cause skin irritation when touched, so only the cultivated variety is used.
Parsnip is a real "bomb" of fiber, vitamins and minerals. It aids digestion. Thanks to its high fiber content, especially insoluble, it stimulates peristalsis. It maintains a healthy heart. Fiber, potassium and folic acid reduce cholesterol levels and support normal blood pressure. It is rich in antioxidants. It contains vitamin C, manganese and various polyphenols, which help neutralize free radicals. It strengthens the immune system - vitamin C and folic acid support immune cells and fight infections. It improves metabolism, thanks to the complex of B vitamins (especially B9 - folic acid).
In England, parsnips are traditional for Christmas baking and garnishes. In some countries, they are used in baby purees because they are soft and sweet. They combine wonderfully with apples, honey, ginger, thyme, rosemary, potatoes and pumpkin.
Parsnip soup has one of the most delicate and sophisticated flavors among vegetable cream soups. Gently sweet and creamy, parsnip has a natural sweetness reminiscent of a combination of carrot, celery and a slightly nutty flavor. When boiled and pureed, it intensifies and gives a pleasant velvety mouthfeel.
The soup has the depth of a root vegetable, slightly earthy but not overpowering, giving it an earthy and warm flavor.
When blended and a little butter, olive oil, or cream is added, the taste becomes extremely soft, almost velvety.
The parsnip itself has a natural spiciness (reminiscent of parsley root or white pepper) that balances the sweetness.
Ingredients:
3-4 parsnip roots
1 onion
2 carrots
2 medium-size potatoes
1 l vegetable broth
150 ml fresh milk/cream
Olive oil and a cube of butter
½ tsp nutmeg
Pinch of cloves
Pinch of thyme
Salt
Black pepper
Croutons for serving
Method of preparation:
Peel the onion and carrot and cut them into large pieces. Sauté them in hot olive oil and butter. Once they have turned a light golden color, add the remaining vegetables, also cut into pieces. Pour the broth over the soup and let it simmer until done. It cooks very quickly in an airtight pot. Once the vegetables have softened, season the soup with salt and pepper and add the milk. Let it simmer gently. Blend the finished soup until smooth. Add the aromatic spices and serve with homemade croutons and a drizzle of olive oil.
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