Parsnip-Leek Soup

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

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.

5.0 from 1 reviews
Parsnip-Leek Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  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.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Leslie says

    Nice soup! I used bacon as the fat for sauteing the leeks. Boyfriend liked it too

  • Phyllis Lee says

    I will try this one soon. Looks yummy 😋

Leave a Comment

Rate this recipe: