Golden Goodness: Why Parsnips Deserve a Spot on Your Plate
Parsnips are creamy-white root vegetables closely related to carrots and parsley. They have a sweet, earthy flavour that deepens as they mature—especially after the first frost, which converts some of their starches into natural sugars. Their firm texture makes them versatile in both rustic and refined dishes, and they have been a staple in European cooking for centuries.
Nutritionally, parsnips are packed with benefits. They’re rich in fibre, which supports digestive health and helps maintain stable blood sugar levels. They’re also a good source of vitamin C, vitamin K, folate, and important minerals like potassium and manganese. The antioxidants found in parsnips support immune function and help combat inflammation. With their combination of nutrients and natural sweetness, they make a wholesome addition to many meals.
Parsnips can be enjoyed in a variety of delicious ways. Roasting is one of the most popular methods—simply toss them with oil, herbs, and salt for a caramelized, slightly sweet result. They’re also commonly used in soups and stews, where they add both flavour and natural thickness. Mashed parsnips, either on their own or combined with potatoes, offer a creamy, subtly sweet alternative to mashed potatoes. They can also be pureed into silky sauces, spiralized into “noodles,” or sliced thin and baked into parsnip chips. Their versatility makes them easy to incorporate into comfort foods, holiday dishes, or everyday cooking.
Here is a simple, plant-based recipe that focuses on the natural flavour of the root vegetables, thickened naturally by red lentils, and seasoned with gentle, warming herbs that brings warmth and nutrition on cold winter days. You can find more plant-based recipes, including recipes using parsnips by visiting Heaven's Health Plan.
Simple Aromatic Root Vegetable and Lentil Soup
Ingredients:
- 1 Tbsp olive oil or other cooking oil (optional, can be water-sautéed)
- 1 large onion, chopped
- 3 cups chopped parsnips (about 3-4 medium)
- 2 cups chopped carrots
- 2 cloves garlic, minced
- 1/2 cup red lentils, rinsed
- 6 cups vegetable broth (use low-sodium or make from bouillon/powder for affordability)
- 1 tsp dried Thyme
- 1 dried Bay Leaf
- 1/2 tsp dried Parsley (or 1 Tbsp fresh, chopped)
- Salt, to taste (use sparingly, as the broth contains some)
Instructions (Stove-top):
- Sauté: In a large pot, heat the oil (or use 2-3 tablespoons of water/broth for oil-free) and sauté the chopped onion until soft and translucent (about 5-7 minutes).
- Aromatics: Add the minced garlic, dried thyme, and dried parsley. Cook for 1 minute until fragrant.
- Simmer: Add the chopped parsnips, carrots, rinsed red lentils, vegetable broth, and the bay leaf.
- Cook: Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for about 30–40 minutes. The soup is ready when the parsnips are very tender and the red lentils have completely softened and dissolved, naturally thickening the soup.
- Finish: Remove and discard the bay leaf. Taste the soup and season with salt (and optional pepper) as needed.
- Blend (Optional): For a completely smooth, velvety texture, carefully blend the soup using an immersion blender or a standard blender. This step is not necessary as the lentils create a creamy texture on their own.
Simple Serving Suggestion
Serve the soup hot, topped with a sprinkle of fresh parsley (if available) and a slice of simple whole-wheat toast or whole-grain crackers.
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