Tanya'S Leek Potato And Parsnip Soup Recipe

Name: Tanya'S Leek Potato And Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 big parsnips; 1 big sweet potato; 5 cloves garlic; 3 medium leeks; 1/2 sweet onion; 1/2 c almond milk; 6 c chicken broth; salt, pepper, cayenne; (original recipe); Extra- virgin olive oil; 1/2 yellow onion, diced; 1 leek, split lengthwise, rinsed free of dirt, diced Sea salt; 2 medium parsnips, diced; 3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel; 1 cup unsweetened almond milk; 3 cups spring or filtered water; 2 tablespoons sweet white miso; 2-3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish

Servings: persons

4 big parsnips
1 big sweet potato
5 cloves garlic
3 medium leeks
1/2 sweet onion
1/2 c almond milk
6 c chicken broth
salt, pepper, cayenne
(original recipe)
Extra- virgin olive oil
1/2 yellow onion, diced
1 leek, split lengthwise, rinsed free of dirt, diced Sea salt
2 medium parsnips, diced
3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
1 cup unsweetened almond milk
3 cups spring or filtered water
2 tablespoons sweet white miso
2-3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish

1
Directions
2
Roast parsnips, sweet potato with a little oil. About 40 minutes
3
Sautee onion and leek with 4-5 cloves garlic, pepper, salt and cayenne. Make sure leeks are tender
4
add parsnips, potatoes and 6c chicken broth. Cook for about 15-20 minutes. Take 1/3 of soup and blend. Return to soup
5
VARIATION (original recipe)
6
Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in parsnips, a pinch of salt and saute for 1 minute. Stir in potatoes and, a pinch of salt and saute for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more. Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup. -
7
See more at: http://christinacooks.com/best-vegan-recipe/leek-potato-and-parsnip-soup#sthash.hIx6ZPjd.dpuf

1216

kcal

Calories

Fat

Carbs

134

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 18 ingredients. The key ingredients include: 4 big parsnips, 1 big sweet potato, 5 cloves garlic, 3 medium leeks, and more.

Yes, Tanya'S Leek Potato And Parsnip 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.

That's it — enjoy your meal!

Tanya'S Leek Potato And Parsnip Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions