Warming and comforting, this leek and parsnip soup is a delicious way to eat your veggies up. Perfect for lunch served with crusty bread. Suitable for vegans.
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Perhaps you’ve grown your own parsnips. Maybe you’ve signed up to a vegetable bag or box scheme. Or maybe you’re just bored of roast parsnips (although they are of course delicious).
Sometimes it’s just good to have another way to use up root veggies like parsnips.
This delicious vegan leek and parsnip soup is the recipe you need. The sweet parsnips combined with deliciously savoury leeks make a hearty and satisfying soup. It’s a great twist on the more common leek and potato soup.
This is a really easy vegan friendly soup to make and is a brilliant recipe for lunch any time of year.
What should you serve with this soup?
I have started making my own sourdough bread and a couple of slices of homemade bread is my favourite thing to serve alongside this soup.
It’s also delicious with toast, or any kind of crusty bread.
Bread rolls would be good as well, or failing that pitta or flatbreads also work well.
What ingredients do you need to make leek and parsnip soup
You need just four main ingredients to make this soup – leeks, garlic, parsnips and vegetable stock.
In addition you’ll need some common store cupboard ingredients including olive oil, salt, pepper and parsley – plus nutmeg if you like the taste.
Here’s what you’ll need:
- 1 tbsp olive oil
- 2 large leeks, sliced
- 2 cloves garlic, finely chopped
- 3 medium parsnips, peeled and chopped
- Pinch nutmeg (if liked)
- 1.5 litre vegetable stock
- Salt and pepper
- Small handful finely chopped flat leaf parsley
Full recipe and method below.
Do you need any special equipment to make this soup?
As well as a large saucepan you will need a blender* to make this soup. I usually use a jug blender to get it really smooth but you can also use a hand held blender* if you prefer.
Can you freeze leek and parsnip soup?
Yes, absolutely. This soup freezes really well.
The quantities below make enough for four people – so perfect for two people to enjoy for lunch and to freeze two portions for later.
Simply cool completely and then transfer to a freezer bag or box. Be sure to label your soup before you freeze it – it can be hard to work out what it is once it’s frozen!
More vegan soup recipes you might like
- Curried parsnip soup
- Butternut squash and sweet potato soup
- Tomato and basil soup
- Jerusalem artichoke and celeriac soup
- Vegetable, spinach and borlotti bean soup
- Curried Brussels sprout soup
- Root vegetable soup
- Spiced carrot soup
If you’re looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.
Pin parsnip and leek soup for later
How do you make leek and parsnip soup
If you have made this recipe and loved it please consider leaving a comment and rating below.
Leek and parsnip soup
Ingredients
- 1 tbsp olive oil
- 2 large leeks sliced
- 2 cloves garlic finely chopped
- 3 medium parsnips peeled and chopped
- Pinch nutmeg if liked
- 1.5 litre vegetable stock
- Salt and pepper
- Small handful finely chopped flat leaf parsley
Instructions
- Heat 1 tbsp olive oil in a large saucepan.
- Add 2 sliced leeks and sauté for 10 minutes over a medium heat until soft. Stir often.
- Put your 2 cloves of finely chopped garlic into the pan, stir well and cook for a further minute.
- Stir through 3 chopped parsnips and add a pinch of nutmeg.
- Add 1.5 litres of hot vegetable stock and bring to the boil.
- Reduce the heat to a simmer, cover and cook for 10-15 minutes until the parsnips are soft.
- Allow to cool a little and then blend.*
- Return to the pan once blended and reheat. Season to taste with salt and pepper.
- Serve with crusty bread and some finely chopped parsley.
Recipe Notes
*If using a stick blender you can leave in the pan and blend when it’s cooled a little. If transferring to a jug blender to cool you will need to let it cool more before blending and you may need to do blend in two batches.
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