Gingered Parsnip & Leek Soup

Parsnips are a great source of dietary fiber and contain higher levels of vitamins and minerals compared to carrots.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Gingered Parsnip & Leek Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 2 unit Leeks
• 2 teaspoon Ginger
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the parsnips into small pieces. Slice the leeks.
2. Heat olive oil in a large pot over medium heat. Add ginger and leeks, sauté until softened.
3. Add parsnips and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until parsnips are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in coconut milk, salt, and black pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 9g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.