Parsnip Leek Soup

Prep Time 15

Cook Time 35

Servings Servings

Calories 239kcal

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

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.