Part of my quest for better health includes eliminating as many high glycemic foods as possible. The most difficult friend to turn my back on is the potato, which I adore. So I’ve been trying to be creative in finding recipes that use alternative starches to the potato, including some pretty exotic-looking bulbs like the one featured in this recipe: the parsley root bulb. My best friend when I was little was half-Lebanese and her mother made the most incredible food, much of it abundant with parsley, which is rich in iron and a completely underappreciated green. This Kale and Parsley Root Soup Recipe features both the root and the leaves of the parsley plant. And, of course, our star green: kale.
- 1 bunch curly green kale leaves, separated from the stem
- 1 parsley root bulb, cleaned of brown spots and chopped
- 3 large organic carrots, scrubbed and chopped into 1/8 inch slices
- 1 large sweet potato, peeled and chopped into thick slices
- 32 oz broth – either vegetable (Swanson’s vegetable broth for me) or low sodium chicken broth
- Olive oil
- Sea salt
- 1 can low-fat coconut milk
- 1 cup coarsely chopped parsley
- Freshly ground black pepper
Heat a large French oven pot on the stove and coat the bottom with a minimum amount of olive oil (approximately 2 teaspoons).
Add the parsley root and carrots and toss until coated with oil. sprinkle with a large pinch of sea salt.
Steam sautee the root vegetables by covering and cooking on low. When vegetables look like they’re about to become dry, add a tablespoon or two of water and cover in order to steam sautee the vegetables until al dente.
Add the chicken broth and bring to a boil.
Add the sweet potatoes and lower heat to medium.
Simmer until all vegetables are appropriate softness.
Stir in the kale leaves and turn off heat.
Lastly, stir in the coconut milk and parsley.
Let the hot mixture sit a few minutes as you season to taste with salt and pepper.
Ladle into bowls and garnish with fresh parsley.