Carrot, Leek, Parsnip Soup

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

Cook Time6

Total Time16

Course: Soup

Cuisine: American

Keyword: easy vegan soup, quick recipe, root vegetable soup

Servings: 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

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