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
  1. Slice the parsnips into 1/2" circles.
  2. Saute leek and parsnips in olive oil for 3 minutes.
  3. Then add the wine and cook until the liquid is gone.
  4. Add a cup of water and the bouillon cube and cover.
  5. Cook until the parsnips are soft, about another 5 minutes.
  6. Put all ingredients into the Vitamix.
  7. 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.
  8. Pour into bowls and garnish with a sprig of thyme.
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!