Parsnip-Leek Soup

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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.

5.0 from 1 reviews
Parsnip-Leek Soup
 
Prep time
Cook time
Total time
 
Author:
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.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, 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 and get a glimpse of life on the farm by following her on Instagram.

2 comments

  • Leslie says

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

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