Parsnip-Leek Soup Recipe | Nutritional Therapy for IBD

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

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

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Dietary Therapies

AIP

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

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.