Leek, Potato, and Parsnip Soup

In my last post I was urging you to make buttery, calorie-heavy biscuits. I'm now going to urge you to eat healthy! Yes. It is a new year and time to pack your body with nutritious foods. I know, I know...this blog is a nutritional roller coaster...sigh.

This recipe comes from my new favorite chef/nutritionist/cook/teacher: Christina Pirello. I watched her show for hours this past weekend. I couldn't get enough. She has a lot of great recipes, all vegan. I'm looking forward to trying more.   

I adapted this recipe to my liking. My version is not vegan because I used regular milk. But you can follow the original and use almond milk.

Printable Recipe

INGREDIENTS

Extra virgin olive oil

1/2 yellow onion, diced

1 leek, rinsed free of dirt/sand and diced

2 garlic cloves, chopped

Sea salt

1 large parsnip, unpeeled and diced

2 large russet potatoes, unpeeled and diced

3 1/2 cups filtered water

1 1/2 cups milk *

1 1/2 cup miso broth

1 tsp fresh ground pepper

Parsley for garnish

DIRECTIONS

1. Lightly coat the bottom of a large soup pot with olive oil. Sauté onions, leeks, and garlic for 3 minutes on medium heat. Add parsnips and a few pinches of salt. Sauté for 1 minute. Add potatoes and another pinch of salt and sauté for 2 minutes.

2. Add water, milk, and miso broth. Reduce heat to low, and cook for about 35 minutes until the potatoes are soft. Add ground pepper.

3. Transfer to a blender or food processor and blend until creamy and smooth. Return soup to soup pot and keep warm on low heat until ready to serve. Garnish with parsley.

*To make this a vegan dish, use almond milk instead of regular milk