Parsnip-Leek Soup – Weblog

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Easy blended root vegetable soups assist me make it although the winter months, and I typically take pleasure in them for breakfast or as a base for leftover protein, like shredded rooster or meatballs. This parsnip-leek soup freezes splendidly and is an ideal addition to any batch-cooking routine, particularly for those who’re cooking for the freezer.

Parsnip-Leek Soup


  • 2 tablespoons stable cooking fats
  • 2 massive leeks, ends eliminated and whites reduce into ¼-inch rounds
  • 4 cups bone broth
  • 1 cup water
  • 1 tablespoon apple-cider vinegar
  • 2 kilos parsnips
  • 1 teaspoon recent thyme
  • 1 teaspoon sea salt
  • ½ lemon, juiced
  • Additional-virgin olive oil and chives, for serving
  • Place the stable cooking fats in a soup pot on medium warmth. When the fats has melted and the pot is sizzling, add the leeks. Cook dinner, stirring sometimes, about 5 minutes, or till the leeks have softened and browned a bit.
  • Add the broth, water, vinegar, parsnips, thyme, and salt to the pot. Convey to a boil, cowl, and switch right down to a naked simmer on low. Cook dinner for Quarter-hour, till the parsnips are fork-tender. Flip off the warmth and permit to chill for 10-Quarter-hour.
  • When the combination is cool sufficient to deal with, add the lemon juice and mix in both a blender or an immersion blender.
  • If the combination cooled an excessive amount of earlier than mixing, give it a re-heat earlier than serving with olive oil and chives.
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