Ingredients needed for the parsnip cream soup
Parsnip is a root vegetable, a close relative of the carrot, celery and parsley, with a pleasant aroma and a slightly sweet taste. As for the appearance, it resembles a carrot in shape but it’s white in color. Parsnip is a very valuable vegetable. It’s rich in proteins, carbohydrates, cellulose, potassium, calcium, phosphorus, zinc, manganese, vitamins (A, B, C, E, PP) and folic acid. Especially useful is the vitamin B3 contained in it, which is vital for the function of the nervous system.
Parsnip is low-cal (56 calories in 100 g) and is suitable for diets and cardiovascular diseases. It also has slight diuretic effect that turns it into an excellent food for kidney diseases. The content of folic acid is suitable for anemia and during pregnancy.
It’s a winter vegetable that’s harvested from September to March and is little known in Bulgaria, although it’s cultivated there as well. It’s advisable to choose small roots, as the big ones are fibrous and can be quite hard to chew. Parsnip goes well with potatoes, carrots or celery.
This soup is quite ordinary, but very tasty. If you aren’t vegan or fasting, you can replace the coconut milk with heavy cream… But the light touch of coconut is very nice and I personally like it very much. Try it!