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Parsnip-Leek Soup
Prep:
10 minutes
|
Cook:
30 minutes
4 servings
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Ingredients
2 TBSP solid cooking fat
2 large leeks, ends removed and whites cut into ¼-inch rounds
4 cups bone broth
1 cup water
1 TBSP apple-cider vinegar
2 pounds parsnips
1 tsp fresh thyme
1 tsp sea salt
½ lemon, juiced
Extra-virgin olive oil and chives, for serving
No items found.
2 TBSP (30 ml) solid cooking fat
2 large leeks, ends removed and whites cut into ¼-inch rounds
4 cups (948 ml) bone broth
1 cup (237 ml) water
1 TBSP (15 ml) apple-cider vinegar
2 pounds (907 g) parsnips
1 tsp (5 ml) fresh thyme
1 tsp (5 ml) sea salt
½ lemon, juiced
Extra-virgin olive oil and chives, for serving
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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Instructions
- Place the solid cooking fat in a soup pot on medium heat. When the fat has melted and the pot is hot, add the leeks. Cook, stirring occasionally, about 5 minutes, or until the leeks have softened and browned a bit.
- Add the broth, water, vinegar, parsnips, thyme, and salt to the pot. Bring to a boil, cover, and turn down to a bare simmer on low. Cook for 15 minutes, until the parsnips are fork-tender. Turn off the heat and allow to cool for 10-15 minutes.
- When the mixture is cool enough to handle, add the lemon juice and blend in either a blender or an immersion blender.
- If the mixture cooled too much before blending, give it a re-heat before serving with olive oil and chives.
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Nutritional Info
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Notes
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