1/1 Photo of Gingered Parsnip & Leek Soup
Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.
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- 1Leeks 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.
- 2Add 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.
- 3Peel 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.
- 4Add 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.
- 5Place 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.
- 6Ladle 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.
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Nutritional Facts for Gingered Parsnip & Leek Soup
Serving Size: 1 (235 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 201.2
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 25.2 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 5.9 g
- Sugars 7.7 g
- Protein 2.1 g
The following items or measurements are not included: