Leek & Parsnip Soup

Leek & Parsnip Soup

As the days grow shorter and gloves become necessary, leeks and parsnips come into season (to see what’s in season right now check out this link). I got a glut of leeks and parsnips in my veg box, so leek & parsnip soup is on the menu!

The ingredients

Leek & parsnip soup contains… wait for it… leeks and parsnips! I also add some dried mushrooms and earthy red lentils to balance the sweetness of the parsnips, plus some spices and stock. I use a bought stock concentrate made by ‘9 Meals From Anarchy’. My favourite is their ‘Unami’ stock.

Soups are versatile beasts. If you don’t have any leeks then feel free to use onions instead. You can replace the parsnips with a similar quantity of any root vegetable (such as swede, carrot, turnip, sweet potato) or even squash. As a variation, you can chuck in some leafy greens (such as spinach or kale) towards the end of cooking.

How to cook leek & parsnip soup

I make leek & parsnip soup on the hob, rather than in my soup kettle. This soup requires quite a bit of cooking and sometimes my ‘Salter’ soup kettle doesn’t give it long enough. You can bubble the soup in a regular pan until everything is cooked, or like me, you can pressure cook it for 5 minutes or so. Once all the veg is cooked, blitz it using a hand blender or in a liquidiser. Or alternatively, don’t blend it, and eat it as a chunky soup.

Free from: nuts

Gluten, soya, wheat, yeast: use suitable stock

This is a vegan recipe

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Leek & Parsnip Soup
  • 2 leeks
  • 2 parsnips
  • 3 tbsp split red lentils (washed)
  • 1 handful dried mushrooms
  • 1/2 tsp each of garlic granules, ground cumin, ground coriander
  • 1/4 tsp turmeric
  • black pepper
  • about 750 mL stock
  1. Wash the leeks well. Finely slice them, then wash them again in a colander. I do this to ensure I remove all the dirt from the inside.

  2. Peel the parsnips and finely chop.

  3. Add leeks, parsnips, lentils, mushrooms and spices to a large pan or pressure cooker. Add stock so that everything is well covered.

  4. If using a regular pan, bring the soup ingredients to the boil. Turn down the heat and simmer until everything is cooked. This should take 20-30 minutes. Stir occasionally and if the pan starts to dry out then add more liquid.

  5. If using a pressure cooker, bring the pan up to pressure and cook for 5 minutes. Allow the pressure to reduce, then check everything is cooked. You want the veg to be very soft. If it’s not, continue to cook until it is.

  6. Liquidise using a liquidiser or hand blender. If the soup is too thick, add a little more liquid until it is right for you.

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