Creamy Leek and Parsnip soup
This leek and Parsnip soup is quick, tasty, and a lighter version of leek soup made with heavy cream. It's very indulgent, yet light. It's perfect for a mid-week dinner accompained with some side dish. Vegan, dairy free, creamy, and hearty.
Servings: 4
Calories: 476.89kcal
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
If you have a small blender, blend the mixture in batches, as this recipe yields four servings. If the soup is too thick, you can thin it out by adding more stock or milk.
Nutrition
Serving: 1 | Calories: 476.89kcal | Carbohydrates: 43.68g | Protein: 9.53g | Fat: 32.67g | Fiber: 8.62g | Sugar: 14.9g | Iron: 6.61mg
