Potato parsnip soup is a wonderful combination of tastes and textures that come together for a cozy ending for a winter day.
Parsnips are a really great vegetable; like all vegetables they’re high in fiber and vitamins & minerals, and these are also sweet and low in FODMAPs. If parsnips are new to your family, a great way to introduce them is to use chaining techniques. This links a new food to familiar and liked foods. So you can compare parsnips to carrots (they look similar but white!) and sweet potatoes (sweet and starchy), or other foods your child already knows, like apples, turnips and/or kohlrabi (similar tastes and textures).
In this recipe, parsnips add dimension and depth of flavour to a basic potato soup. I like a chunky soup so only pureed half, leaving the rest to add texture. If you prefer a creamy soup go ahead and puree it all! You know best what your family likes 🙂
A wonderful combination of chunky and creamy, smooth and sweet
- 7 small white potatoes
- 2 medium parsnips
- 8 cups chicken stock or to cover
- salt & white pepper to taste
Peel and cube potatoes and parsnips. Place in pot
Pour in all the chicken stock, ensuring all the vegetables are covered
Bring to a boil
Puree about half the soup (you can puree it all if you prefer it completely creamy). Add water to reach your preferred consistency. Spice with salt and white pepper.