Parsnip, apple, lentil and winter greens soup
The humble parsnip has a canny resilience to plummeting winter temperatures and frosts. To protect itself from freezing, it converts starches to sugars, naturally enhancing its sweet flavour.
THE SECRET INGREDIENT:
Parsnip (well maybe not that secret!). The cook in me adores them, for their versatility in the kitchen. The nutritional therapist in me loves them for their potential to share their winter resilience; rich in vitamin C, a nutrient that may support strengthening of the immune system, helping the body fend off colds and infections. Their antioxidants support oxidative stress reduction, which can otherwise weaken immune defences. Parsnips also provide folate, which supports the production of healthy blood cells, essential for immunity. They’re also a great source of fibre, supporting digestive and blood sugar regulation, plus potassium for blood pressure regulation and heart health.
I love to serve this with simple homemade bread or, after a bracing winter walk, warm chilli cheese scones (I am a Devon girl, after all; scones go with everything!).
Serves: 4
Ingredients
1 tbsp olive oil
1 medium leek, shredded
2 medium-large parsnips (about 450g), chopped
1 medium apple, cored and chopped
1 good sprig of fresh rosemary, leaves only (strip them from the stalk)
1.2 litres vegetable or chicken stock, plus a little extra to thin the soup, if needed
1 tin of dark green lentils, drained
2 good handfuls of shredded greens – use whatever you have, cabbage, spring greens, kale
Salt and pepper to season
Method:
In a large saucepan, warm the oil and fry the leek and parsnips on a low-medium heat, stirring often to prevent them catching, for 10 minutes.
Add the apple, rosemary, stock and a little salt and pepper. Bring to a simmer, cover and cook for about 20 minutes, until everything is nicely softened.
Blend until smooth. Gently reheat, adding the lentils to warm through and the greens to gently wilt in, 2-3 minutes (I like my greens not too soft, with a little bite, but cook for 1-2 minutes longer if you prefer. Check the seasoning before serving.
