Potato Parsnip Leek Soup Recipes

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POTATO PARSNIP LEEK SOUP



Potato Parsnip Leek Soup image

A delicious twist on a classic Potato Leek Soup, with the addition of parsnips and a bright chive gremolata. This easy vegan soup cooks itself in the oven. You won't need to dirty a single pot!

Provided by Bri

Categories     Main Course     Soup

Time 55m

Number Of Ingredients 15

1 head garlic
1 lb russet potatoes, chopped ((see note 1))
½ lb parsnips, chopped
3 cups chopped leek ((white and pale green sections only))
1 large white onion, chopped
½ teaspoon fine sea salt, divided
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
5 cups vegetable broth ((more if needed))
1 tablespoon lemon juice ((see note 2))
¼ teaspoon white pepper
1/4 cup minced fresh chives
2 tablespoons minced flat-leaf parsley
1 tablespoon lemon zest ((about 1 large lemon))
1 pinch Fine sea salt
Red pepper flakes ((to taste))

Steps:

  • Preheat: Preheat oven to 400°F. Line a large baking sheet with parchment paper (see note 3).
  • Prep garlic for Soup: Slice top off the head of garlic. Place garlic on foil and drizzle 2 teaspoons of the olive oil over the cut side. Wrap tightly with foil and place on baking sheet.
  • Roast vegetables: Add potatoes, parsnips, leek, and onion to baking sheet. Drizzle with the remaining 2 tablespoons of olive oil. Toss to coat. Sprinkle with ¼ teaspoon of the salt. Bake until fork tender and golden brown on the edges, about 40 minutes, flipping vegetables halfway through.
  • Make Chive Gremolata: Meanwhile, in a small bowl, stir together chives, parsley, lemon zest, salt, and red pepper flakes (to taste). Cover and refrigerate until needed.
  • Blend soup: Transfer roasted vegetables to a blender. Unwrap and squeeze head of garlic over blender, to release the soft garlic cloves (discard garlic peel). Add vegetable stock, lemon juice, white pepper, and remaining ¼ teaspoon salt. Blend until smooth, thin with more broth if needed. Taste and season with more salt, if needed.
  • Heat soup: If you have a high-speed blender, heat soup directly in blender (see note 4). Otherwise, transfer to a pot over medium heat. Pour hot soup into bowls, garnish with chive gremolata.

Nutrition Facts : Calories 303 kcal, Carbohydrate 51 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 954 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

PARSNIP LEEK AND POTATO SOUP



Parsnip Leek and Potato Soup image

I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning...

Provided by Garrison Wayne

Categories     Cream Soups

Time 55m

Number Of Ingredients 11

8 c water
4 tsp better than bouillon vegetable base
1 lb parsnips, peeled, rough chop
1 lb leeks, cleaned, chopped, white and medium green parts only
3 or 4 medium russet potatoes, peeled, 1 inch dice
2 1/2 Tbsp unsalted butter
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dry thyme leaves
1 large bay leaf
3 dash(es) nutmeg

Steps:

  • 1. Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
  • 2. Turn off heat and leave covered until cool enough to purée.
  • 3. To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
  • 4. Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.

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