Easy Parsnip and Leek Soup (Print version)
A creamy one-pot parsnip and leek soup with thyme, garlic, and a silky finish.
# Ingredients:
For the soup
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
3 medium leeks, white and light green parts only, sliced and rinsed
04 -
1 celery stalk, chopped
05 -
1 1/2 lb (680 g) parsnips, peeled and chopped
06 -
3 garlic cloves, minced
07 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
4 cups (950 ml) low-sodium vegetable broth, plus more as needed
11 -
1/2 cup (120 ml) heavy cream
12 -
1 tablespoon fresh lemon juice
For serving
13 -
2 tablespoons chopped fresh chives
14 -
2 tablespoons toasted pumpkin seeds
15 -
Extra cream or plain yogurt, for swirling, optional
# Instructions:
01 -
Trim the dark green tops and roots from the leeks. Slice the white and light green parts, rinse well in cold water, and drain.
02 -
Heat the butter and olive oil in a Dutch oven over medium heat. Add the leeks and celery and cook for 8-10 minutes, stirring often, until soft but not browned.
03 -
Stir in the parsnips, garlic, thyme, salt, and pepper. Cook for 2 minutes, just until the garlic smells fragrant.
04 -
Add the vegetable broth and bring to a boil. Reduce the heat and simmer uncovered for 22-25 minutes, until the parsnips are very tender.
05 -
Blend with an immersion blender until smooth, or carefully blend in batches in a countertop blender. Add extra broth if the soup is too thick.
06 -
Stir in the cream and lemon juice. Taste and adjust salt and pepper, then serve with chives, toasted pumpkin seeds, and a small cream swirl if desired.
# Good to know:
01 -
Best served warm right after blending, while the texture is smooth and glossy.
02 -
For a vegan version, use olive oil and replace cream with unsweetened oat cream.
03 -
Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.