PARSNIP AND LEEK SOUP
Parsnip and Leek Soup
- Cooking Time: 15
- Servings: 4
- Preparation Time: 5
- 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.
Note: If you want an incredibly rich (non-vegan) version, use cream instead of soy milk!