Gingered Parsnip Leek Soup
Warm your soul with a bowl of Gingered Parsnip Leek Soup, a velvety blend of comforting root vegetables and bright, zesty ginger. This creamy soup balances the earthy sweetness of tender parsnips with the mild, aromatic flavor of sautéed leeks, all brought together in a rich vegetable broth. A touch of heavy cream adds luxurious smoothness, while freshly ground nutmeg and a sprinkle of chopped chives elevate every spoonful. Ready in just 45 minutes, this easy-to-make soup is perfect for cozy weeknight dinners or as an elegant starter for gatherings. Whether served with crusty bread or enjoyed on its own, this flavorful soup is a must-try for lovers of wholesome, hearty recipes.
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Recipe Information
Ingredients
- 4 medium (about 1 pound) parsnips
- 2 medium leeks
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons (chopped, for garnish) fresh chives
Instructions
Peel the parsnips and cut them into 1-inch chunks. Clean the leeks thoroughly, discarding the dark green tops, and slice the white and pale green parts into thin rounds.
Heat the butter and olive oil together in a large pot over medium heat until the butter is fully melted.
Add the sliced leeks to the pot and sauté them for about 4-5 minutes, stirring occasionally, until softened but not browned.
Stir in the grated ginger and cook for another minute, allowing the aroma to release.
Add the chopped parsnips, vegetable broth, and water to the pot. Increase the heat to high and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the parsnips are fork-tender.
Remove the soup from the heat and let it cool slightly before blending. Using an immersion blender (or working in batches with a countertop blender), puree the soup until it is completely smooth.
Return the pureed soup to low heat. Stir in the heavy cream, salt, pepper, and ground nutmeg. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with a sprinkle of chopped fresh chives. Serve warm and enjoy!
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 7067 mg | 307% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 106.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8604 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
