Creamy Leek & Parsnip Soup
Soup season has arrived! Living in the Pacific Northwest, we tend to enjoy a hearty bowl of chowder, bouillabaisse, or bisque more frequently than perhaps our friends in the south. But regardless of where you live, surely you could use a new soup recipe? We love this Creamy Leek and Parsnip Soup; filled with veggies, we recommend a slice (...or two or three or four) of crusty bread as the perfection pairing for a cold winter's night.
Adapted from David Tanis
3 tablespoons olive oil
3 leeks, trimmed and cut into 1/2 inch pieces (about 4 cups)
4 parsnips, peeled and cut into 1/2 inch pieces (about 4 cups)
1 small white sweet potato, peeled and cut into 1/2 inch pieces
2 teaspoons kosher salt
1 bay leaf
1 heaping teaspoon ground turmeric
4 garlic cloves, minced
6 cups veggie stock
Fresh lemon juice
- Pour olive oil in large pan over medium-high heat. Add leeks, parsnips, salt and pepper, and stir to coat.
- Cook for 10 - 15 minutes, stirring frequently. You want the vegetables softened, almost caramelized, but not browned.
- Add bay leaf, turmeric, and garlic, and stir to coat. Add veggie stock and increase heat to high. Bring to a boil, then reduce heat. Simmer and cook for another 10 minutes.
- Using an immersion blender, purée soup to ideal consistency.
- To serve, top with a squeeze of lemon juice, olive oil, and parsley alongside a crusty bread.