Soup with parsnips, beetroot and courgettes
Parsnips look similar to parsley root. The latter is usually narrower and has a pronounced parsley flavour. The parsnip tastes somewhat nutty and slightly sweet. Parsnips are easy to digest and are well-suited for feeding small children. The root vegetable contains B vitamins, iron and zinc and is high in carbohydrates.
Beetroot contains a lot of folic acid. Betaine also makes the beetroot valuable. Healthy ingredients make beetroot somewhat sensitive to heat. It is generally surprising why major distributors usually sell pre-cooked beetroot. In addition to beetroot salad and soup, the sweet-tart root vegetable can be used raw as an appetiser. Like parsnips, beetroot is very filling and suitable for low-carb dishes.
Zucchini is a cucumber-like vegetable in the Cucurbitaceae family. It is rich in vitamins and minerals and positively affects blood sugar levels. With around two grams of carbohydrates per 100 grams, zucchini and beetroot are low-carb foods.
A soup with parsnips, beetroot, and courgettes tastes slightly sweet. It is a healthy and filling snack or main meal with ginger, parsley, and good seasoning.
Ingredients
- Two medium parsnips
- Two to three medium beetroots
- Three small, fresh courgettes (also available in winter; organic courgettes from the wholesaler are recommended)
- One shallot
- Two pieces of ginger, about five to seven centimetres
- Five tablespoons of fresh or dried parsley leaves
- One teaspoon of oregano
- One to two teaspoons of peperoncino flakes
- A pinch of coarse sea salt
- One to two tablespoons of fat-free vegetable bouillon powder
- Three tablespoons of extra virgin olive oil
- Two tablespoons of whisky
- One litre of water
- Two tablespoons of coconut milk or soy cream
Preparation
Cover the bottom of the pan with oil and whisky. Peel, wash and dry the shallot, then finely chop it and add to the pan. Sauté briefly. Peel, wash and dry the parsnips and beetroot, then cut them into small pieces. Wash, dry and cut the courgette into small pieces. Peel, wash and dry the ginger and finely chop it. Put the parsnips and ginger in the pan. Mix the water with the vegetable stock and pour on. Add salt and oregano. Bring to the boil briefly. Add the beetroot and courgettes and simmer gently for ten minutes. If necessary, add a bit of vegetable stock. Puree lightly. Mix in the parsley and simmer for another three to five minutes. Stirring occasionally, add more seasoning if desired.
The soup will stay for at least three days if it has cooled and stored in the refrigerator.
