Here is a little different soup perfect for Winter; I try to eat food that is local and in season so fennel and parsnips fit right into that rule and chestnuts are a staple in my kitchen this time of year, they pop up in the grocery store in the Fall but you can get canned ones all year round. It’s fun to oven roast chestnuts to eat as a snack but kind of an extra step for making soup, I honestly went to Whole Foods and got an organic can of chestnuts for this soup (NOT TO BE CONFUSED with Water Chestnuts!).
Nutritionally this soup has it going on: Chestnuts, unlike other nuts and seeds, are relatively low in calories, contain less fat but are rich in minerals, vitamins and phyto-nutrients that benefit health, they are exceptionally rich in vitamin-C and folates, they are a good source of mono-unsaturated fats, and an excellent source of minerals such as iron, calcium, magnesium, manganese, phosphorus and zinc, besides providing a very good amount of potassium and B-Complex Vitamins! Parsnips are rich in several in Vitamin C, E and K, folate, thiamine, pantothenic acid, riboflavin, niacin and B-6. , Parsnips are also an excellent source of minerals such as copper, potassium, magnesium, calcium, iron, manganese, selenium and zinc. Fennel is a super food, has many health benefits and aids in digestion. Follow this LINK to see more in-depth breakdown of its value.
Medium-large heavy bottomed soup pot
2 tablespoons Sunflower Oil
1 Leek, thinly sliced (white and pale green only)
1 tablespoon Fennel Seeds, lightly crushed
1 Fennel Bulb, coarsely chopped
2 medium/large Parsnip, peeled and diced
1 cup Chestnut, cooked and peeled
6 cups Vegetable Broth
Sea Salt and Ground Pepper
Heat oil over medium/high heat and sauté the leek, fennel seeds and fennel until slightly softened.
Add Parsnips and chestnuts and pour in broth. Bring to a boil then reduce and simmer until the parsnips are soft.
Remove from heat and puree the soup until silky smooth. Season with sea salt and pepper.