Photo Credit: Nichole Mitchell
Leek and Parsnip Soup – it’s like Fall in a bowl!
This recipe serves 8
2 cups parsnips, peeled and diced
2 leeks (white and light green parts only), chopped
2 cups carrots, peeled and diced
1 apple, cored and cut into quarters
2-3 fresh thyme sprigs
3 tbsp olive oil
2 900 ml cartons low-sodium chicken broth
3/4 cup goat cheese, crumbled
salt and pepper to taste
Preheat oven to 400 degrees. In a large bowl, toss together parsnips, leeks, carrots, apple, thyme, and olive oil. Transfer mixture to a parchment lined baking sheet and bake for 40 minutes or until parsnips are tender. Remove thyme sprigs. Combine 2 cups of vegetables with 3 cups of chicken broth in a high-speed blender. Blend until smooth and pour into a large saucepan. Continue to blend vegetables and broth in batches. Once all vegetables are blended, heat soup over medium heat for 10 minutes. Add salt and pepper to taste and garnish with goat cheese and additional thyme leaves.
Nutrients per serving:
Calories (kcal) 161.0 Fat (g) 8.4 Saturated Fat (g) 2.8 Trans Fat (g) 0.0 Cholesterol (mg) 6.5 Sodium (mg) 609.2 Potassium (mg) 492.5 Carbohydrate (g) 15.9 Fiber (g) 3.0 Sugar (g) 6.4 Protein (g) 6.9 Vitamin A (RAE) 330.3 Vitamin C (mg) 14.3 Calcium (mg) 80.8 Iron (mg) 1.9 Vitamin D (μg) 0.1 Vitamin E (mg) 1.8 Thiamine (mg) 0.1 Riboflavin (mg) 0.1 Niacin (NE) 3.5 Folate (DFE) 52.3 Vitamin B6 (mg) 0.2 Vitamin B12 (μg) 0.2
