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Simple blended root vegetable soups help me make it though the winter months, and I often enjoy them for breakfast or as a base for leftover protein, like shredded chicken or meatballs. This parsnip-leek soup freezes wonderfully and is a perfect addition to any batch-cooking routine, especially if you’re cooking for the freezer.
- 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
- 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.
- 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.
- When the mixture is cool enough to handle, add the lemon juice and blend in either a blender or an immersion blender.
- If the mixture cooled too much before blending, give it a re-heat before serving with olive oil and chives.
3 comments
Nice soup! I used bacon as the fat for sauteing the leeks. Boyfriend liked it too
Leslie, that sounds delicious!
I will try this one soon. Looks yummy 😋