Leek, Parsnip, and Ginger Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.2 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Leek, Parsnip, and Ginger Soup calories by ingredient
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A flavorsome winter warmer with the spiciness of fresh ginger...sure to become a family favorite A flavorsome winter warmer with the spiciness of fresh ginger...sure to become a family favorite
Number of Servings: 5


    2 tablespoons olive oil
    8 ounces leeks, sliced
    1 ounce fresh root ginger, finely chopped
    1.5 pounds parsnips, coarsely chopped
    0.5 pint dry white wine
    5 cups vegetable stock OR water
    1 teaspoon chili powder
    1 teaspoon cumin
    0.5 teaspoon garlic
    salt and ground black pepper, dash of each
    0.5 teaspoon paprika, to garnish


1. Heat the oil in a large pan and add the leeks and ginger. Cook gently for 2-3 minutes, until the leeks start to soften

2. Add the parsnips and cook for a further 7-8 minutes, until they begin to soften.

3. Pour in the wine and stock or water and bring to a boil. Add the chili powder, cumin, and garlic, and mix well into vegetables. Reduce the heat and simmer gently for 20-30 minutes, or until the parsnips are tender. Leave the soup to cool slightly.

4. Process the soup in a blender or food processor until smooth. Season to taste with salt and pepper. Reheat and garnish with a light dusting of paprika.

Makes 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user GRAMMERK.

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