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I created this parsnip and leek soup one winter day when my garden gave me more parsley than I knew what to do with. The sweet parsnips and gentle leeks blend into something magical while that fresh parsley turns everything into the most beautiful shade of green. Now it's my go to soup when I want something that feels both cozy and fresh at the same time.
What Makes This Special
Something wonderful happens when parsnips cook down they turn incredibly sweet and creamy. The leeks add their own gentle sweetness while fresh parsley brings a bright pop that wakes up your taste buds. Perfect for those days when you need a warm hug in a bowl but still want to feel light and fresh.
Your Shopping List
- The Stars: Fresh parsnips peeled and chopped two good leeks cleaned really well and a big bunch of bright parsley.
- The Base: Your choice of broth and some garlic to build flavor.
- Make It Rich: Good olive oil or butter and cream if you're feeling indulgent.
- Season Right: Sea salt fresh pepper and maybe a tiny pinch of nutmeg for warmth.
Let's Cook
- Get Your Leeks Ready
- Cut off the dark tops slice them open and rinse out any sandy bits hiding inside then slice into rounds.
- Start The Base
- Warm your oil in a big pot cook those leeks and garlic nice and slow until they turn soft and sweet.
- Build Your Soup
- Add chopped parsnips pour in your broth let everything simmer until the parsnips turn tender about 20 minutes.
- Add The Green
- Stir in fresh parsley let it wilt just a minute then blend everything until smooth and creamy.
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Make It Perfect
Clean those leeks really well nobody wants gritty soup. Let your parsnips get completely tender before blending makes everything extra creamy. If you're using a regular blender work in small batches hot soup likes to surprise you by expanding.
Serve It Up
A drizzle of olive oil on top makes everything shine. Some crusty bread on the side for dunking is never wrong. I love adding a dollop of sour cream or serving it with a light salad on the side makes it feel like a complete meal.
Save It For Later
Tuck leftovers away in the fridge they'll stay good for 3 days. You can freeze portions for up to 3 months perfect for those nights when cooking feels like too much work. Just warm it up slow and gentle when you're ready keeps all those fresh flavors alive.
Mix It Up
Add a potato or two if you want it extra hearty. Sometimes I stir in some grated parmesan at the end makes it feel more indulgent. Try spinach or kale instead of parsley when you want to switch things up each green brings its own personality.
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Your Kitchen Your Rules
Play with your seasonings until they sing to you maybe more pepper or a tiny bit more nutmeg. Some days I make it super creamy with lots of cream other times I keep it light and fresh. That's what makes cooking fun making each recipe truly yours.
Frequently Asked Questions
- → How do I choose good parsnips?
- Look for small to medium parsnips that are firm and pale in color. Large parsnips can have tough cores that need to be removed. Avoid any that are limp or spotted.
- → Can I make this soup ahead?
- Yes, this soup keeps well for up to 3 days in the fridge. You might need to thin it with a bit of stock when reheating as it tends to thicken when stored.
- → How do I clean leeks properly?
- Slice leeks lengthwise and rinse under running water, fanning the layers to remove any dirt trapped between them. Then slice crosswise for cooking.
- → Can I freeze this soup?
- Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring occasionally. Add fresh herbs after reheating.
- → What can I serve with parsnip soup?
- Crusty bread makes a perfect partner. A simple green salad or half sandwich also works well. For extra texture, top with croutons or toasted nuts.