Parsnip and Leek Soup
Creamy, Hearty Soup
Do you love potato and leek soup? This creamy parsnip and leek soup is a comforting, flavour-packed dish perfect for chilly days, and is similar to the classic potato version.
The natural sweetness of the parsnips pairs beautifully with the mild, savoury leeks, creating a soothing, velvety texture.
For a twist, you can swap the parsnips with swedes or celeriac—just note that they may require a little longer to cook until tender.
Whether you stick to the classic parsnip or try a variation, this soup is sure to warm you up and satisfy your taste buds.
Ingredients:
500g parsnips, peeled and chopped
1 leek, white and light green parts only, sliced
2 cloves of garlic, minced
2L chicken or vegetable stock
250ml heavy cream
Salt and pepper, to taste
Olive oil or butter for sautéing
Optional: chopped parsley or chives for garnish
Method:
In a large pot or Dutch oven, heat a small amount of olive oil or butter over medium heat.
Add the sliced leek and minced garlic, and sauté until softened, about 5 minutes.
Add the chopped parsnips and stock to the pot, and bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until the parsnips and leeks are very tender.
Use an immersion blender or transfer the soup to a blender and puree until smooth.
Stir in the cream and season with salt and pepper to taste.
If desired, garnish with chopped parsley or chives before serving.
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