Parsnip soup and carrots with coriander

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A vegetable of yesterday, but too often forgotten. Parsnips are part of the same family of carrots. Autumn and winter are his seasons - let's take advantage!

It is advisable to consume it at the beginning of the sport, in the form of soup for example. It is rich in antioxidants, vitamin C, zinc, copper, vitamin B9 (folic acid) and iron. It also contains a good amount of magnesium but especially potassium. This mineral is fundamental for several reasons:

it allows the basic acid balance of the body.
It is involved in the proper functioning of the kidneys, muscles in general and heart muscle in particular.
It participates in the metabolism of carbohydrates, which are found in good quantities in parsnips.
Potassium is also essential for the transmission of nerve impulses.
In order to make the most of the vitamins of parsnip, it is advisable not to wash it but to brush it well.

Parsnip soup and carrots with coriander

ingredients

• 500 g parsnip
• 4 carrots
• 1 white leek
• Salt, pepper, ground coriander

Preparation

1. Put in a saucepan, cover with water
2. Salt, pepper, one or two pinches of coriander
3. Let cook 25 min
4. Mix everything and adjust seasoning as needed

Bon appétit !