Parsnip Yogurt Soup

This soup is perfect for a cool fall day and packed full of delicious warm and earthy flavors.

Ingredients:
1 serving of yogurt
1 serving of vegetables (parsnips, leeks)
Fresh ginger
1 1/2 cups (300 ml) vegetable stock
Paprika
Oil
Salt and pepper

Preparation:
Wash the vegetables, clean them and cut them into large pieces. Cook the leeks and grated ginger in oil and add the parsnips. Cook for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree. Put aside approx. 2 tablespoons of yogurt (protein bites) and stir the rest into the soup. Finally, season to taste and, before serving, season the remaining yogurt with paprika and add it to the soup as a garnishment.

Tips: For extra flavor considering adding chili powder or garlic.

Parsnips

The parsnip is a common root vegetable closely related to carrots. It is a long taproot that has a soft, pale white color. Although parsnips can be used in similar ways as carrots, parsnips are sweeter in flavor when cooked and are perfect roasted, in soups or stews, or casseroles. Not only are parsnips sweeter than carrots but they also contain more potassium and vitamin C than carrots. Now as we are approaching the winter months, when the days are getting shorter and colder again, consider incorporating this vegetable into the weekly meal rotation.

Zucchini-parsnip-patties with Avocado Dip

Yesterday we talked about the health benefits of parsnips and today we have a delicious recipe that uses this great root vegetable.

Ingredients:
1 serving of vegetables (zucchini, parsnip, avocado)
1 serving of eggs
3 tablespoons of rye crispbread breadcrumbs
Freshly grated nutmeg
Chili
Lime zest
Oil
Salt and pepper

Preparation:
Wash and clean the zucchini and parsnips, grate coarsely and mix with the egg in a bowl. Add the rye crispbread and stir well. Mix the dough with 1 1/2 tsp. of salt, pepper and a pinch of nutmeg. Heat the oil in a large frying pan over medium heat. With a tablespoon, place four portions of dough next to each other in the pan. Cook the patties over low heat for about 5 minutes on each side until golden brown. Repeat this with eight more patties in the same way from the remaining dough and oil.

For the dip, halve, core and portion the avocado. Add the avocado pulp, lime zests, garlic and chili to a blender and puree until smooth. Season to taste with salt and pepper. Enjoy the dip and patties together!

Parsnips

The parsnip is by no means a boring root vegetable and is full of important vitamins and minerals such as calcium and magnesium. What many people may not know is that parsnips contain more potassium and vitamin C than carrots. Now as we are approaching the winter months, when the days are getting shorter and colder again, you should provide your body with enough healthy food – in this case parsnips! Is parsnip on your nutrition plan or have you ever tried it? Like for yes!