Parsnip-Leek Soup

This soup is Vegan / Plant-Based and Gluten-Free.

INGREDIENTS:

• Vegetable Oil
• 1 large leek (sliced fairly thin)
• a generous pinch or two of salt
• 1 teaspoon of Black Pepper
• 1 heaping teaspoon of Minced Garlic
• 1 box (4 cups) of Vegetable Broth
• 2 cups of Water
• 1 pound of Parsnips (chopped)
• fresh Rosemary (~2 Tablespoons, chopped)
• fresh Sage (just a few leaves, chopped)

PROCEDURE:

1. In a medium pot -- saute the leeks in some oil, along with the garlic, salt, and pepper until the leeks are soft and smell delicious (maybe about 5 -10 minutes?).
2. Pour in the broth and water, and dump in the rest of the ingredients (parsnips, rosemary, and sage).
3. Bring it to a boil, then reduce the heat and simmer (covered) for 20 minutes (or until the parsnips are soft enough to mash).
4. Puree the soup using either a stick blender or by transferring the soup (in batches if necessary) to a regular blender.
5. If needed, adjust the spices to your liking -- then enjoy!

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

** You'll also never find ads here. **

If you have any questions or comments, please leave them below or
contact me directly using the form near the top of the right-hand column.