Parsnip and Leek Soup
Simple yet delicious, this is a warm and comforting soup perfect for cold nights!
Ingredients
- 2 Leeks cleaned and chopped
- 3 cups Broccoli chopped
- 2 Parsnips diced
- ¼ cup Garlic chives chopped(keep aside 2 tbsp)
- 1 tablespoon Garlic Powder
- 5 cups Veggie Stock
- 1 tablespoon Paprika
- 1 leaf Bayleaf
- 1-2 sprigs Rosemary
- 3 tablespoon Olive Oil
- Salt and Pepper To taste
Instructions
- 1. Heat oven to 400 deg F. Place all the chopped vegetabels and chives in a sheet pan. Add salt, pepper, paprika and half of the olive oil. Mix well.
- Place the sheet pan int he oven and let the veggies roast for 20-25 mins until browned on the top.
- Remove and let it cool down for 20 mins
- Add the roasted veggies to a blender and half the veggie stock. Blend until smooth. Add a little more stock or water if the blended mixture is too thick.
- Heat a medium sized sauce pan. Add olive oil, rosemary, bay leaf and the reserved chives.Saute for a 1-2 mins.
- Add the blended mixture, remaining veggie stock and stir well.
- Add more stock or water if the soup is too thick.
- Check the seasoning and add more if required.
- Remove the bay leaf and rosemary sprig before serving. Top with olive oil and chives and pumpkin seeds along with some crusty bread for a more filling meal.
Notes
- If you are not able to get your hands on garlic chives, try regular chives, arugula or mustard greens to get a bit of the pungent taste along with some garlic added while roasting the vegetables.
- This soup can be frozen for up to 3 months and reheated before eating.
- If parsnips are not in season, try substituting with carrots, potatoes or turnips.