Saturday, February 25, 2012

Parsnip, Carrot & Leek Soup

This vegan, dairy, wheat & gluten-free soup is so warming, delicious, healthy and simple!  This recipe called for potato, but I wanted to omit the carbs so I replaced them with parsnips and what great flavor it gave this soup!


1 large leek
1 tbsp safflower oil
2 garlic clove (minced)
3 cups vegetable stock
1 bay leaf
1/2 tsp ground cumin
2 shakes cayenne pepper (more if you'd like)
1 cup parsnips 
1 cup coarsely grated carrot (I used a food processor w/grater attachment )
salt & pepper 


Trim off and discard some of the coarse green part of the leek, then slice thinly and rinse thoroughly in cold water, drain well.

Heat the safflower oil in a heavy bottomed pot. Add the leek and garlic and saute of over low heat for about 2-3 minutes, until soft, but barely colored.

Add the vegetable stock, bay leaf, cumin and cayenne. Season to taste with salt & pepper. Bring mixture to a boil, stirring constantly. 

Add the diced parsnips to the pot, cover and simmer over low heat for 10-15 minutes until the parsnip is tender.

Add the grated carrot and simmer for a further 2-3 minutes. Adjust the seasoning, discard the bay leaf and serve sprinkled liberally with chopped parsley.

So simple, enjoy!

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