Parsnip Leek Soup
Cozy up with this parsnip and leek soup as an easy fall lunch! It's simple to make on the stovetop with fresh produce and pantry staples, and there's no roasting of vegetables required.
Servings: 3 servings
Calories: 230kcal
Equipment
- Dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 large leek white and light green parts only, diced
- 1 garlic clove minced
- 4 medium parsnips peeled, diced
- ¼ teaspoon ground nutmeg
- 3.5 cups vegetable stock
- pinch salt
- 2-3 fresh sage leaves more, to preference, diced
Instructions
- Drizzle olive oil in your soup pot or Dutch oven and cook the leeks on a low to medium heat for 4-5 minutes, until softened.
- Add the garlic, diced parsnips, ground nutmeg, salt and vegetable stock to the pot and bring to a boil. Reduce the heat so that you have very light bubbling. Cook for 15-20 minutes, until the parsnips are soft and fork tender.
- Add the fresh sage leaves.
- Take the pot off the heat and use an immersion blender to blend (or transfer batches to a food processor and blend that way). Taste test and adjust seasoning, and add more stock if you want a thinner consistency. Ladle into your serving bowls.
Notes
- We all like a different consistency for our soup. This makes a fairly thick hearty soup, but you can use more stock to thin, if preferred.
- Sage is quite pungent, but feel free to taste test and add more if you like!
- Nutritional information is auto-generated and should be understood to be an estimate.
- vegetable stock will depend upon ingredients used and cooking method. My homemade low histamine stock is easy to prepare.
- garlic, leek and nutmeg, which score 1. Please see notes for each on the SIGHI list.
Nutrition
Calories: 230kcal | Carbohydrates: 45g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1124mg | Potassium: 833mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1079IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 2mg
