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A bowl of carrot leek parsnip soup garnished with green leaves
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4.50 from 2 votes

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 
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Soup
Cuisine: American
Keyword: easy vegan soup, quick recipe, root vegetable soup
Servings: 1 serving
Author: Vegan Richa

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
US Customary - Metric

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