What do you get when you simmer roasted parsnips, rutabagas, butternut squash and chicken broth? Well, if you watch Meagen Baldy’s YouTube channel, she’ll show you some healthy American Indian cooking; her latest features root soup.
“Today we are going to be cooking with what we call the roots of spring,” Baldy tells viewers. She then explains to viewers what parsnips are and how closely related to the carrot they are. Parsnips have a lot of vitamin C and vitamin D. Rutabagas are closely related to the potato, though denser, they are filled with vitamin C, potassium, and fiber.
The first steps involve roasting the butternut squash, and slicing and cubing the rutabaga and parsnips, then they get roasted as well.
While the rutabaga and parsnips roast, the squash needs to be peeled and cubed.
“If you were here right now and could smell what this smells like, it kind of smells like a French fry,” Baldy tells viewers as she takes the skin off the roasted butternut squash. “It’s really smelling good.”
The butternut squash, while a winter squash, it’s durable and can stay in the pantry for months after it’s harvested. It’s also full of vitamin C and vitamin K, as well as having a lot of dietary fiber and beta carotene, which is good for blood and eye health.
“Those colors that you see in this squash, are good indicators of nutrients,” she says as she cubes the roasted butternut squash.
Once all the vegetables are cubed, they are added to organic chicken broth in a pot on the stove. That is heated until it boils and then simmered for about 20 minutes.
Once the roots can be pierced easily with a fork, it’s time to carefully put it all in a food processor—or leave it chunky, that’s up to you.
“Next time you walk by a parsnip or a rutabaga, try it out, you might like it,” she says. “It’s all about getting good food into our diets.”
Watch the full video below: