Parsnip Leek Soup Recipe

Ingredients

• 2 large leek (washed, trimmed and thinly sliced)
• 1 lb parsnips (peeled and diced)
• 2 stalk celery (diced)
• 4 cup vegetable broth
• 3 clove garlic (minced)
• 3 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp ground pepper

Instructions

1. 1

   Prepare the vegetables. Remove the darkest portion of the leeks and the root. Cut it open lengthwise and rinse the inner layers to make sure there is no residue or dirt, then slice it crosswise thinly.

2. 2

   Cut celery into small dice and mince the garlic. Peel and slice the parsnips into less than ½”/12mm thick small slices.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the leeks and cook for 7 to 10 minutes, stirring regularly, until they turn tender.

4. 4

   Add the parsnip, celery, garlic, thyme, and sage, and stir to distribute everything evenly. Pour in the vegetable broth and bring it to a boil then reduce heat to medium-low. Let it simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft.

5. 5

   Remove from heat and add salt and pepper. Use an immersion blender (or transfer the soup to a stand blender) and blend until smooth and pureed. Adjust seasoning to taste. Sprinkle with chopped chives or green onion as a garnish and serve as a side dish or appetizer. (Note)