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Categories:
parsnips garlic leeks sweet onion almond milk chicken broth salt extra-virgin olive oil yellow onion dirt parsnips gold unsweetened almond milk Spring sweet white miso flat leaf parsley
Viewed: 20 - Published at: 10 years agoIngredients
- 4 big parsnips
- 1 big sweet potato
- 5 cloves garlic
- 3 medium leeks
- 1/2 sweet onion
- 1/2 c almond milk
- 6 c chicken broth
- salt, pepper, cayenne
- (original recipe)
- Extra- virgin olive oil
- 1/2 yellow onion, diced
- 1 leek, split lengthwise, rinsed free of dirt, diced Sea salt
- 2 medium parsnips, diced
- 3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
- 1 cup unsweetened almond milk
- 3 cups spring or filtered water
- 2 tablespoons sweet white miso
- 2-3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish
Method
- Directions
- Roast parsnips, sweet potato with a little oil. About 40 minutes
- Sautee onion and leek with 4-5 cloves garlic, pepper, salt and cayenne. Make sure leeks are tender
- add parsnips, potatoes and 6c chicken broth. Cook for about 15-20 minutes. Take 1/3 of soup and blend. Return to soup
- VARIATION (original recipe)
- Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in parsnips, a pinch of salt and saute for 1 minute. Stir in potatoes and, a pinch of salt and saute for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more. Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup. -
- See more at: http://christinacooks.com/best-vegan-recipe/leek-potato-and-parsnip-soup#sthash.hIx6ZPjd.dpuf
