Parsnip and Haricot bean Soup

The Autumn is well underway and I’ve just received my first batch of parsnips from my community growers scheme. I’ve realised that is it becomes colder, our tastes begin to change and our eating patterns change with it. Root vegetables seem to sum up winter eating: whether you are talking about beetroots, parsnips, Swedes, turnips or carrots. Their natural sweetness and high nutritious value are just perfect for comforting us this winter. So how do we get the best out of them for our health?

I will be using root vegetables a lot over the coming months as they are in our shops and taste at their best over winter. For those who have a natural sweet tooth, or especially for kids, using root vegetables, whether they are blended into a soup, steamed and then pureed on a piece of fish or meat, roasted in the oven or slow cooked in a stew – they always add plenty of flavour.

Although all root vegetables are slightly different, they are generally packed with vitamins, minerals and fibre. In addition, they contain a wide range of antioxidants which help to support liver detox, protect cells against damage and boost the immune functions within the body.

This recipe below would be equally nice with any root vegetable!