Parsnip And Leek Soup With Cumin And Mustard Seeds

Name: Parsnip And Leek Soup With Cumin And Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. unsalted butter; 1 large yellow onion, cut into medium dice (2 cups); Kosher salt and freshly ground black pepper; 6 cups lower-salt chicken broth; more as needed; 2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick (2-1/2 cups); 1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups); 1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-3/4 cups); 2 tsp. ground turmeric; 1/2 tsp. cayenne; 2 Tbs. extra-virgin olive oil; 4 medium cloves garlic, roughly chopped; 2 tsp. cumin seed; 2 tsp. black mustard seed

Servings: persons

2 Tbs. unsalted butter
1 large yellow onion, cut into medium dice (2 cups)
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth; more as needed
2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick (2-1/2 cups)
1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups)
1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-3/4 cups)
2 tsp. ground turmeric
1/2 tsp. cayenne
2 Tbs. extra-virgin olive oil
4 medium cloves garlic, roughly chopped
2 tsp. cumin seed
2 tsp. black mustard seed

1
Heat the butter in a 6- to 8-quart heavy-duty pot over medium heat. Add the onion, 1/2 tsp. salt, and a couple of grinds of pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the broth, leeks, parsnips, and potatoes and raise the heat to medium high. Simmer briskly for 5 minutes and then reduce the heat to low. Add the turmeric and cayenne, stirring well, and simmer slowly until the vegetables are very soft, about 20 minutes.
2
Working in batches, puree the soup in a blender and then strain it through a medium-mesh sieve. The soup should be about as thick as a thin milk shake; add more broth if it's not thin enough. Return the soup to the pot and season to taste with salt. (The soup can be made up to this point 1 day ahead and refrigerated. Reheat before proceeding.)
3
Shortly before serving, heat the olive oil in a small skillet over medium-high heat. When the oil is hot, add the garlic, cumin seed, and mustard seed. Stir with a wooden spoon until the seeds begin to pop and the garlic is lightly browned, 30 to 60 seconds. Carefully stir the hot oil and spices into the soup (it may spatter). Season to taste with more salt, pepper, or cayenne.

1630

kcal

Calories

106

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 Tbs. unsalted butter, 1 large yellow onion, cut into medium dice (2 cups), Kosher salt and freshly ground black pepper, 6 cups lower-salt chicken broth; more as needed, and more.

Yes, Parsnip And Leek Soup With Cumin And Mustard Seeds 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.

That's it — enjoy your meal!