Parsnip Leek And Potato Soup Recipes

CREAMY LEEK AND PARSNIP SOUP

Steps:

• Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
• Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
• Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
• With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
• Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

PARSNIP LEEK AND POTATO SOUP

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.

SPICY VEGAN PARSNIP AND POTATO SOUP

Steps:

• Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
• chop parsnips and potatoes into chunks and place in pan with the spices and onion
• add stock and let simmer for 1 hour
• blend until smooth and add salt and pepper to taste, serve with crusty bread

POTATO PARSNIP AND LEEK SOUP

Steps:

• Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
• In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
• Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
• Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
• Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
• Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
• Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

POTATO PARSNIP LEEK SOUP

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.

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)

Steps:

• In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)