Hearty Parsnip Soup

parsnip soup

Thanks for the recipe submission, Marcel. I remember the first time I tasted your parsnip soup… it was in Eastern Nutrition class – so tasty!

You added Coix seeds ( Yi Yi Ren is the Chinese name ), and specific vegetables to warm the body and reduce dampness.

Considering the amount of rain this fall, and the chilliness in the air, your soup is the perfect meal to prevent the aches and pains associated with damp, cold weather.

Marcel’s Hearty Parsnip Soup

4 parsnips, peeled and chopped

1 turnip, peeled and diced (can use 1 large sweet potato instead)

2 celery sticks, chopped

1 cup fennel root, chopped

1 small onion, chopped

1 clove garlic

½ cup coix seeds (can substitute pearl barley)

4 cups vegetable broth

Salt and pepper to taste

1 tbsp. butter (or organic, virgin coconut oil)

chopped walnuts for garnish

Sauté garlic and onions in butter for 1 – 2 minutes. Add the vegetables, broth, extra water if needed, and season with salt and pepper. Simmer until vegetables are tender (about 15 minutes). Place soup in a blender and puree the ingredients.

Separately boil the coix seeds/barley until soft (follow package directions). Add seeds to the puree.

Garnish with walnuts. Enjoy.

Yours in good health,

Caryn

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