Winter is upon us! It was -4° this morning, the sky is clear, the air is crisp and the ground is frozen solid – the perfect day for a parsnip and leek soup ;P! Parsnips and leeks are both in season at the moment and I think that compliment each other well. The oniony bitterness of the leeks balances out the sweetness of the parsnip. My favourite root vegetable of all time is also in season – the very yummy horseradish. I think it looses a lot of it’s oomph when cooked so I grate the horseradish in to the mix at the end of the process. It gives the soup that wonderful fresh (sinus clearing) heat. Use as much or as little as you like – I like a lot (hence the sinus clearing reference).
If you can’t find it in the shops you can try foraging for it! It’s leaves are like giant dock leaves, and it’s root – the part we use in our cooking looks pretty similar to a stubby parsnip! It thrives in damp places. I grow it in our garden – it’s super hardy, and requires little attention. I didn’t harvest any the first year I planted it, but now we get enough each year to share with our neighbours.
This autumn I got really into making broths again like my zingy broth, noodle broth, the broccoli and potato broth. Now the world is icy I’m craving the comfort of thick and creamy, winter-warmer soups. This is a pretty basic and simple soup recipe for parsnip lovers. Root vegetables are in season and make wonderful rich, flavoursome soups. Later this week in my newsletter I am sharing one of my favourite North African Soups which disappeared when we transferred the website over. If you haven’t signed up to receive the newsletter don’t miss out – sign up now! It’s free to receive our weekly mail out and there is no spam ever!
I hope you manage to get out and enjoy the sunshine this bright crisp day,
smiles & warmth to you
Just incase you enjoy horseradish as much as me here’s my fave; a beaut of a winter soup – it’s beetroot! Full of flavour and fantastically good for you too.