Go Back
+ servings
leek and parsnip soup in bowl with bread in background
Print

Leek and parsnip soup

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.
Course Soup
Cuisine British, Vegan
Keyword parsnip and leek soup
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 55 minutes
Servings 4 people
Calories 148kcal

Ingredients

  • 1 tablespoon 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 to taste
  • Small handful flat leaf parsley finely chopped

Instructions

  • Heat 1 tablespoon 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.

Notes

  1. 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.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 148kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22mg | Potassium: 522mg | Fiber: 7g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 2mg