Leek Potato & Parsnip soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb leeks (all white part &1/4 green part) washed and sliced thinly1 lb parsnips, peeled and chopped into 1/2 inch cubes8 oz white potato, peeled & chopped into 1/2 inch cubes7 cups vegetable broth1T extra virgin olive oil1 t each : thyme, rosemary, basil1/2 t black pepper1 Whole bay leafSalt if desired to taste
Heat 1 tablespoonful of extra virgin olive oil in a large skillet over medium high heat. Add the leeks, parsnips and potatoes and a pinch of salt and saute for 10 minutes in covered skillet. Remove lid, reduce heat to medium low and continue to sauté until golden and slightly caramelized. Place vegetables into a
crock pot along with 7 cups vegetable broth, 1 bay leaf, 1 teaspoon each: dried basil, thyme & rosemary and 1/2tsp ground black pepper and cook on high for 4 hours.
Using an immersion blender, blend until creamy and lump free. Add salt to taste
Serving Size: Makes 6 servings
crock pot along with 7 cups vegetable broth, 1 bay leaf, 1 teaspoon each: dried basil, thyme & rosemary and 1/2tsp ground black pepper and cook on high for 4 hours.
Using an immersion blender, blend until creamy and lump free. Add salt to taste
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 173.4
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 664.5 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.2 g
- Protein: 2.2 g
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