Gingered Parsnip & Leek Soup Recipe

Name: Gingered Parsnip & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 1/2 cups sliced leeks; 2 tablespoons minced ginger; 3 cups peeled and sliced parsnips; 6 cups vegetable broth or 6 cups water; 1 1/4 cups white wine; white pepper; salt; nonfat plain yogurt (garnish); smoked paprika (garnish)

Servings: persons

1 tablespoon olive oil
2 1/2 cups sliced leeks
2 tablespoons minced ginger
3 cups peeled and sliced parsnips
6 cups vegetable broth or 6 cups water
1 1/4 cups white wine
white pepper
salt
nonfat plain yogurt (garnish)
smoked paprika (garnish)

1
Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
2
Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
3
Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
4
Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
5
Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
6
Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 1/2 cups sliced leeks, 2 tablespoons minced ginger, 3 cups peeled and sliced parsnips, and more.

Yes, Gingered Parsnip & Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Parsnip & Leek Soup

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