17 Jan Potato Parsnip Leek Soup
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 - 35 minutes |
| Servings |
|
Ingredients
- 5 red potatoes medium
- 4 parsnips medium
- 1 leek dark green tops only
- 1 Tbsp olive oil extra virgin
- 1/8 tsp ground black pepper
- 1 tsp Celtic sea salt
- 3 1/2 cups water
- 1 cup spinach
Ingredients
|
Rate this recipe!
|
Instructions
- Peel the potatoes and parsnips. Chop them into large 1 inch pieces.
- Cut the deep green tops off of the leek to be cooked. Wash the pieces well. Cut the leeks into thin ribbons.
- Put the potatoes, parsnips, leeks, and oil in a medium pot. Heat on medium low for 10 minutes. Stir often to prevent the vegetables from sticking to the pot.
- Add the salt, pepper, and water to the pot. Stir.
- Increase the heat to high to bring the water to a boil.
- Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and parsnips are soft, approximately 25 minutes.
- Put the spinach in a blender.
- Transfer the hot soup to the blender. USE CAUTION!
- Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes
Serving Suggestions:
- Add a side of rice crackers or a rice cake.
- Top with Herb Skillet Chicken.