Parsnip and Leek Soup
2 tablespoons olive oil
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!