With shorter, cooler days comes our natural craving for comfort food. Stews and soups always seem to be the most satisfying. The abundance of root vegetables in the fall is quite tempting so why not try something new.
For this simple fall recipe I picked beautiful organic parsnips. I added honey fermented garlic and some fermented honey for a very unique flavor. These two ingredients really make the difference. Naturally, you can use fresh garlic and add or skip the raw honey but if you can lay your hands on honey fermented garlic, give it a try.
Ingredients:
- 1 cup raw almonds plus filtered water for soking
- 2 cups filtered water
- 3 parsnips or 3-4 parsley roots, roughly chopped or grated
- 1 Tbsp raw white miso paste (shiro miso)
- 1 tsp raw, unpasteurized soy sauce or coconut aminos
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp freshly pressed lemon juice, add more as needed
- 2-3 honey fermented garlic cloves or 1 large raw garlic clove
- 1 tsp fermented honey or raw honey, optional
- 2 Tbsp virgin olive oil or cold pressed oil of your choice
- 1 Tbsp freshly ground white pepper
- pinch sea salt to balance the flavors
- sliced parsnip and microgreens for garnish
Method:
- Rinse the almonds and soak them overnight in a jar of water. The almonds will swell to about 1 1/2 cups. When you are ready to make the soup, rinse them and blend them with 2 cups of water into a smooth, thick cream. Use nut bag to remove the solids.
- Pour the freshly made almond cream into a blender. Add the parsnip and blend for a few seconds. Add all the other ingredients and blend on high speed until creamy and smooth. Add more water if the soup is too thick. Adjust the taste to your personal liking and blend again.
- Pour the soup into soup bowls and garnish with sliced parsnip and microgreens. Serve right away and enjoy it in good company.
Tip: The soup tastes great cold but on a very cold day you may want to blend a little longer or warm it up just a bit. Just monitor the temperature if you want to preserve the enzymes and temperature sensitive vitamin C.
To ferment garlic at home you will need a medium large sterilized glass jar with a lid, 6-8 heads of garlic, 1/4 cup organic cloves and enough raw honey to fill the jar. Peel the garlic cloves and bruise them lightly. Fill the jar with garlic cloves, add the cloves and fill the jar with honey leaving about 1 inch space to the top. Close the jar and place it in the kitchen in a dark place. Check the jar every few days and give it a light shake to mix the contents. Allow the garlic to ferment for at least one month.
We are often told to eat the rainbow and forget that there is an abundance of white fruits and vegetables that are not only delicious but also good for us. Parsnip (Pastinaca sativa) is one such vegetable. It is rich in minerals such as calcium, magnesium, potassium, manganese, phosphorus, zinc and iron; vitamins including vitamin C, B vitamins such as B1 (thiamin), B5 (pantothenic acid) and B6 (pyridoxine), and the fat-soluble vitamin E and vitamin K; dietary fiber; and falcarin-type polyacetylene lipids such as falcarinol that come with promising anti-cancer and anti-inflammatory properties.* In ancient times parsnips were used as aphrodisiac.
Parsnips can be eaten raw, cooked or roasted. They are slightly sweet and very mild in taste and harmonize very well with different herbs and spices. They are great additions to salads, soups and stews. They can be spiralized, juiced with other root vegetables, or turned in an oven or dehydrator into tasty raw chips.
In radiant health, passionately raw - Dominique
Dominique Allmon©2025
*To read more about the falcarin-type polyacetylenic lipids that are found in parsnips, carrots and ginseng panax please click here
Information in this article is for education purposes only. It is not meant to diagnose, treat or cure a disease.