Note: this piece first appeared in the November 2005 issue of Clark Wellness ForkBytes.
This pretty soup is fun and perfect for fall. You can use carrots in place of some of the parsnips if you’d like. Use organic frozen green peas if you can’t find fresh.
Prep time: 10 minutes
Cooking time: 25 minutes
Makes 4 to 6 servings
4 cups water
6 parsnips, chopped
1 large yellow onion, chopped
1/2 teaspoon nutmeg
1 cup green peas
sea salt to taste
Combine the water, parsnips, onion, and nutmeg in a soup pot and bring to a boil. Cover the pot, reduce the heat, and simmer on medium heat until the parsnips are soft (about 20 minutes).
Cool briefly, then purée the soup in a blender (in batches if necessary) until very creamy and return to pot.
Add the green peas and season with salt. Simmer another 5 minutes or until heated through. Serve and enjoy!
