Parsnip and Leek Soup

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Member since 2011

Serves 4 | Prep Time 5 | Cook Time 15


2 tablespoons olive oil
6 parsnips
1 large leek, cleaned and sliced into 1/4" pieces
1/2 cup dry white wine
1 cup water
1 veggie broth bouillon cube
1 cup soy milk
1/2 teaspoon thyme
salt and pepper to taste

Slice the parsnips into 1/2" circles.

Saute leek and parsnips in olive oil for 3 minutes.

Then add the wine and cook until the liquid is gone.

Add a cup of water and the bouillon cube and cover.

Cook until the parsnips are soft, about another 5 minutes.

Put all ingredients into the Vitamix.

Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for a few minutes until the texture is velvety smooth and the soup is steaming hot.

Pour into bowls and garnish with a sprig of thyme.

Pairs Well With


I had this soup at a restaurant and asked for the recipe. They were kind enough to share the ingredients with me and I created our version of this yummy soup. Who ever thought parsnips could be so tasty?

Note: If you want an incredibly rich (non-vegan) version, use cream instead of soy milk!

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