A parsnip vegetable from yesterday, but too often forgotten. The parsnip is part of the same family as carrots. Autumn and winter are its seasons - let's take advantage of it!

It is recommended to consume it when returning to sport, in the form of soup for example. It is rich in antioxidants, vitamin C, zinc, copper, vitamin B9 (folic acid) and iron. It also contains a good amount of magnesium but especially potassium. This mineral is fundamental for several reasons:

• it allows the acid-base balance of the body.
• It is involved in the proper functioning of the kidneys, muscles in general and the heart muscle in particular. 
• It participates in the metabolism of carbohydrates, which are found in good quantity in the parsnip.
• Potassium is also essential for the transmission of nerve impulses.

In order to make the most of the vitamins in the parsnip, it is recommended not to wash it but to brush it well.

Parsnip and carrot soup with coriander 

Ingredients

• 500 g of parsnip
• 4 carrots
• 1 leek white
• Salt, pepper, ground coriander

Preparation

1. Put in a saucepan, cover with water

2. Salt, pepper, put one or two pinches of coriander

3. Let cook for 25 min

4. Blend everything and adjust the seasoning if needed