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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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In October, 2011, the Government has approved a Rs 510 crore project to build a dolphin park, with a giant aquarium and a facility to train and keep dolphins along the Arabian Sea coastline in Sindhudurg. Such cruel dolphinariums have been criticised and banned in many countries and yet plans are in place to bring them to India.
Dolphinariums are little more than prisons, for what are sentient marine mammals. In fact, whilst the age of dolphins in the wild is 45 years, 53 per cent of dolphins die within three months of being kept in captivity.
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Warm and hearty and with all the colors of winter.
The whole concept of imprisoning those enormous animals in a pond is a torture beyond words 🙁
Ah, now we’re snowed in here too… Such a bummer. All I want to do is cook, but it seems like we don’t have the right ingredients on hand for anything! Figures, huh?
Keep warm, and I hope you thaw out soon!
Just mouthwatering…looks so fresh, delectable & delicious!
THis is the kind of soup my hubby loves – piping hot 🙂
I don’t cook with parsnip enough-maybe this tasty soup will change that!
Thank you Neha, Torview, Deeps and Aarthi!
I love this any time of the week..You are making me to have it now..
Aarthi
https://yummytummy-aarthi.blogspot.com/
perfect for this weather… lust lookin at this pic is making me warm 🙂
looks wonderful deliciously done
Soup looks very yummy…