Leek, Potato, and Parsnip Soup
This creamy, slightly sweet soup is elegant, but not so fancy that you have to reserve it for special occasions. A rich source of B vitamins, vitamin C, copper, folic acid, and pantothenic acid, this soup is sweet on many levels.
Makes 4–5 servings
Extra- virgin olive oil
½ yellow onion, diced
1 leek, split lengthwise, rinsed free of dirt, diced
2 medium parsnips, diced
3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
1 cup unsweetened almond milk
3 cups spring or filtered water
2 tablespoons sweet white miso
2–3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish
Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in parsnips, a pinch of salt and sauté for 1 minute. Stir in potatoes and, a pinch of salt and sauté for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more.
Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup.
To serve, ladle soup into individual bowls and garnish with parsley.