Parsnip Leek Soup

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2 Servings
Calories: 239kcal

Ingredients

  • 1/2 cup Leeks chopped (only use the stem discard the top leaves and trim the root)
  • 2 tbsp Extra-virgin olive oil
  • 2 cloves Garlic chopped
  • 1/4 cup Celery chopped fine
  • 2.5 cups Chicken broth or more needed
  • 1 cups Parsnips peeled and chopped
  • 4 Crackers
  • 1 tbsp Scallions thinly sliced for garnish
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Instructions

  • Rinse the leeks in cold water very well to remove sand and dirt. Then dry well.
  • Heat the oil in a pot over medium heat. Once hot, sauté the leeks, garlic, and celery until the leeks start to soften. Stir in broth and parsnips. Season with salt and pepper.
  • Cover with a lid and simmer until parsnips are tender (about 15 minutes). Once tender, blend until smooth using an immersion blender or stand up blender.
  • The parsnips will thicken the soup, stir in more broth to thin the soup out to a creamy consistency as needed. Season with salt and pepper to taste.
  • Drizzle with olive oil on top. Serve with crackers, garnish with scallions.

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 1151mg | Potassium: 585mg | Fiber: 4g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 2mg

Parsnip Leek Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 Servings
Calories 239 kcal

Ingredients
 
 

  • 1/2 cup Leeks chopped (only use the stem discard the top leaves and trim the root)
  • 2 tbsp Extra-virgin olive oil
  • 2 cloves Garlic chopped
  • 1/4 cup Celery chopped fine
  • 2.5 cups Chicken broth or more needed
  • 1 cups Parsnips peeled and chopped
  • 4 Crackers
  • 1 tbsp Scallions thinly sliced for garnish

Instructions
 

  • Rinse the leeks in cold water very well to remove sand and dirt. Then dry well.
  • Heat the oil in a pot over medium heat. Once hot, sauté the leeks, garlic, and celery until the leeks start to soften. Stir in broth and parsnips. Season with salt and pepper.
  • Cover with a lid and simmer until parsnips are tender (about 15 minutes). Once tender, blend until smooth using an immersion blender or stand up blender.
  • The parsnips will thicken the soup, stir in more broth to thin the soup out to a creamy consistency as needed. Season with salt and pepper to taste.
  • Drizzle with olive oil on top. Serve with crackers, garnish with scallions.

Nutrition

Calories: 239kcalCarbohydrates: 22gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 1151mgPotassium: 585mgFiber: 4gSugar: 5gVitamin A: 464IUVitamin C: 36mgCalcium: 77mgIron: 2mg
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