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This Carrot, Leek, Parsnip soup, is quick and easy and packed full of flavor. A warming and comforting vegan and gluten free recipe
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Hey its friday! We are still snowed in, but the snow is now melting away, so hubbs is off to office.. back to the grind! So we got a big parsnip in the local farm delivery and after peeling it I was like, hmmm.. i dont think I like the smell of that thing.. It is quite a pungent smell/taste when raw.. You either like it or you dont. I added some of it to this soup for a warm wintery evening. The carrot and leek help alter the taste for someone who falls in the not a fan of parsnip group 🙂
This soup is easy and quick.. I think some lemongrass, ginger or some five-spice mix would go well with it too.
Some other yumm soups to check out
Carrot, Leek, Parsnip Soup
This Carrot, Leek, Parsnip soup, is quick and easy and packed full of flavor. A warming and comforting vegan and gluten free recipe
Ingredients
- 1 cup carrots chopped
- 2/3 cup leek chopped
- 2/3 cup parsnips chopped
- 1 teaspoon oil
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon cajun spice blend
- freshly ground black pepper or red pepper flakes to taste
- 1 cup water
Instructions
- In a pan, heat oil at medium heat and add leeks to it.
- Cook for 2-3 minutes until golden.
- Add the carrots and parsnip and cook covered for 2-3 minutes until parnips start to get tender.
- Blend these with 1/2 cup or more water into a puree and pour puree back into the pan.
- Add salt, cajun spice and freshly ground black pepper to taste, mix well and bring to a boil.
- Taste and adjust, salt spices and water content.
- Serve hot topped with parsley or cilantro.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 197kcal, Carbohydrates: 38g, Protein: 3g, Fat: 4g, Sodium: 484mg, Potassium: 848mg, Fiber: 10g, Sugar: 12g, Vitamin A: 22375IU, Vitamin C: 29.7mg, Calcium: 148mg, Iron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This soup is headed to Ricki’s Wellness weekend, Allergy friendly fridays, Amee’s Fit and Fab fridays, Simple and in Season Jan
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Tried this today – really tasty! Easy to make, vegan, seasonal produce and no additives. Definitely making this again.
🙏 thank you
I am about to try this recipe. I am intrigued how you measure a cup of carrots before you chop them? The recipe says a cup of carrots, chopped. Do you mean this, or is it a cup of chopped carrots? These could deliver quite different amounts of carrots (and other ingredients).
Any amount will work. It’s just a few tablespoons of difference depending on how you measure them
Thanks. I made the soup. Measured the cups by putting water in a jug and adding vegies until the water rose the right amount. I had to add quite a lot more water than the cup suggested to get it to be smooth enough. But it was delicious. Thanks for the recipe, and the reply.
A delicious soup! Thanks for sharing!! 🙂
This soup sounds so warming and delicious, combining the best of winter produce! I love the favors you have here!