This bowl of warm, comforting Leek and parsnip soup is singing with nutritiousness. Hints of slightly caramelized leeks excite the palate, while the nutty coconut milk and sweet, creamy oat milk give the soup a nice balance.
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When the weather gets chilly, I start craving a no-fuss creamy soup. While my easy butternut squash soup is my go-to, this soup is my second favorite.
Although this bowl of French leek soup is dairy-free and vegan, you can always make it your own, depending on your dietary restrictions.
💖Reasons to Love this Recipe
- It's great for the whole family.
- Diary-free, gluten-free, and vegan.
- This leek and Parsnip soup is quick, tasty, and a healthy version of leek soup.
- It is super easy to make, vegan, creamy, and hearty.
- It is nutritious and only requires a few steps.
📃Ingredient Description
Here are the ingredients you'll need to make this soup.
- Olive oil: Any neutral-tasting oil works fine.
- Sweet onion: I prefer sweet or white onion for this dish. If you only have the purple onion, that's fine too. Cook it until it's translucent.
- Shallots: This is used for added flavor; if you don't have it, you can skip it, as the difference isn't primarily noticeable.
- Leeks and Parsnip: It's a leek and parsnip soup, so by all means, use leeks and parsnip.
- Vegetable stock: vegetable broth or stock works for this recipe. You can equally use water; if you do, adjust the seasoning to taste.
- Milk: Use good-quality canned coconut milk, like the Thai Kitchen brand, and oat milk. My tiger nut milk will work just fine. If you don't have diet restrictions, use heavy cream.
- Cheese: This is a vegan soup, hence the vegan cheese. Feel free to use real cheese like Monterey Jack or sharp cheddar.
- Garlic and ginger: If you don't have fresh garlic cloves or ginger, use garlic ginger paste instead.
- Spices & seasonings: I used a combination of fresh thyme, ground Coriander, garam Masala, black pepper, and salt.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
Looking to change this leek and parsnip soup recipe by substituting a few things? We have a few fantastic ideas that will help you achieve perfect flavors. These are:
- Parsnip: Substitute parsnip with turnips, carrots, or celery roots.
- Dairy: You can use dairy ingredients like cheese and full-fat milk instead of plant-based ingredients.
- Herbs: Use tarragon, oregano, and sage for this soup.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
How to Make Vegetarian Leek Soup
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Cook the onion and shallots. Once slightly softened, add the leek, parsnip, garlic, ginger, and thyme. Sauté for a couple of minutes.
Step 2: Next, add the spices and cook. Deglaze the pan with the stock, add the seasoning and salt, and allow it to boil. Remove from heat.
Step 3: Purée the leek and parsnip mix until it's smooth.
If you have a blender or food processor that can handle hot liquids, use it to puree. If not, set aside to cool.
Step 4: Once blended, return the mixture to the stove and cook on low heat. Add the cheese and stir until it melts. Serve hot.
Storage
To store, allow the soup to cool down completely, pour it into an airtight container and refrigerate for up to 3 days. I don't recommend freezing as the oat milk can separate, giving it a weird texture.
What Goes Well With Leek Soup?
There are so many sides you can serve with leek soup. However, the one essential side is bread. You can serve it with zopf, French bread, garlic bread, or dinner rolls. It is just the perfect side to scoop the soup.
✅Recipe FAQS
All parts of the leek are edible. The white and light green sections are commonly used in soups, while the dark green part, which requires longer cooking, is mainly used for stocks and broths. The white and light green parts are more versatile and suitable for soups and stews.
Leeks are as versatile as onions and complement many ingredients. In soups, they pair well with tomatoes, potatoes, carrots, parsnips, and mushrooms.
Their sweet flavor goes nicely with herbs like tarragon, chives, oregano, and thyme, as well as with chicken, pork, cream, and cheese.
Love Soups? Here Are Other Soup Recipes To Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Creamy Leek and Parsnip soup
Equipment
- blenderand sauce pan
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 3 shallots, chopped
- 2 large leeks, cleaned, trimmed, and chopped (white part only)
- 1 lb parsnip, chopped (skin intact, about 3)
- 4 garlic cloves, minced
- 1 inch piece of fresh ginger, minced ( about 1¼ teaspoon)
- 2 fresh thyme sprigs, chopped
- 1 teaspoon ground Coriander
- 1 teaspoon garam Masala
- 1 teaspoon black pepper
- 2 cups vegetable stock
- 1¼ cups coconut milk (from one 15.oz can)
- ¾ cup oat milk
- 1¼ teaspoons salt or to taste
- ¾ cup vegan cheese
Instructions
- Heat the oil in a heavy bottom pan and add the chopped onion and shallot. Cook gently over medium heat for 3 mins, occasionally stirring to avoid burning.2 tablespoons olive oil, 1 small sweet onion, chopped, 3 shallots, chopped
- Add the leek, parsnip, garlic, ginger, and thyme. Sauté for another 10 minutes. Stirring frequently.2 large leeks, cleaned, trimmed, and chopped, 1 lb parsnip, chopped, 4 garlic cloves, minced, 1 inch piece of fresh ginger, minced, 2 fresh thyme sprigs, chopped
- Next, add the coriander, garam masala, and black pepper. Stir to combine. Continue to cook for another 4 minutes.1 teaspoon ground Coriander , 1 teaspoon garam Masala, 1 teaspoon black pepper
- Deglaze the pan with one cup of the vegetable stock, then add the rest of the stock, Oatsome, and coconut milk. Season with salt, and cook for 10 minutes.2 cups vegetable stock, 1¼ cups coconut milk, ¾ cup oat milk
- Adjust seasoning and remove from heat. Allow to cool or proceed to the next step if your blender allows hot liquid.1¼ teaspoons salt or to taste
- Place the parsnip mixture into a heavy-duty blender, and puree (make sure to blend in batches if you have a small blender). Check the consistency and adjust with more stock or milk, depending on how you like it.
- Return the pureed soup into a clean pot. Cook on medium low heat. Add the cheese, and stir until it’s completely melted.¾ cup vegan cheese
- To serve: Ladle the soup into individual bowls. Drizzle some olive oil or garnish with fresh dill or chives. Enjoy!
Notes
Nutrition
I hope you give this vegetarian leek soup recipe a try. Share a spoon with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
Leek soup: FAQ
What does leek soup taste like?
Leek soup is a rich, creamy and heartwarming soup. This leek soup is without potatoes. Therefore, its flavor is a bit different from the traditional one. This leek and parsnip soup recipe gives you a taste that offers an onion-like and a bit sweet flavor. Moreover, it also offers a spicy flavor from the parsnip. These two ingredients provide a depth of flavor and richness to this healthy soup.
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Absolutely! The green part of leeks is just as edible as the white parts. The leeks' light and dark green parts are crunchy and loaded with flavors.
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