Parsnip Cilantro Soup

Ingredients

3 tablespoons olive oil
1 cup finely diced onions
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoons minced garlic
4 cups peeled and diced parsnips
½ cup finely diced tomatillos or Roma tomatoes
1 cup minced cilantro stems and leaves
1 quart chicken broth or vegetable broth
2 cups of water
Salt to taste

Directions

1. In a large pot over medium heat, cook the olive oil for 1 minute. Add onions, salt, pepper and saute for 4 minutes until it starts to turn translucent. Add garlic and saute for 1 minute. Add parsnips and saute for 5 minutes. Add chopped tomatillo or tomatoes and saute for 1 minute. Add cilantro and saute for another minute.

2.  Add chicken broth, water, increase the heat and bring to a boil. Once boiling, cover and simmer for 5 minutes or until the parsnips are tender. Serve.

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Quick Tips

• Parsnips are a good source of folate, vitamin C and K. 

• Trim off the woody end of parsnips before cooking.

• Parsnips have a similar starch content to potatoes, but are higher in fiber. Its fiber may help reduce cholesterol.