Parsnip-Leek Soup
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 tablespoons solid cooking fat
  • 2 large leeks, ends removed and whites cut into ¼-inch rounds
  • 4 cups bone broth
  • 1 cup water
  • 1 tablespoon apple-cider vinegar
  • 2 pounds parsnips
  • 1 teaspoon fresh thyme
  • 1 teaspoon sea salt
  • ½ lemon, juiced
  • Extra-virgin olive oil and chives, for serving
Instructions
  1. Place the solid cooking fat in a soup pot on medium heat. When the fat has melted and the pot is hot, add the leeks. Cook, stirring occasionally, about 5 minutes, or until the leeks have softened and browned a bit.
  2. Add the broth, water, vinegar, parsnips, thyme, and salt to the pot. Bring to a boil, cover, and turn down to a bare simmer on low. Cook for 15 minutes, until the parsnips are fork-tender. Turn off the heat and allow to cool for 10-15 minutes.
  3. When the mixture is cool enough to handle, add the lemon juice and blend in either a blender or an immersion blender.
  4. If the mixture cooled too much before blending, give it a re-heat before serving with olive oil and chives.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/parsnip-leek-soup/