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One chilly afternoon I had a bunch of extra parsley in the garden and threw together this parsnip and leek soup. Sweet parsnips and smooth leeks come together with loads of fresh parsley for a gorgeous green bowl. Whenever I want something warming but still lively this is my favorite thing to make.
Why You'll Love This
Parsnips turn really creamy and extra sweet after simmering a while. Leeks join in with even more mild sweetness, and parsley brings out all the flavors with a bright kick. It’s ideal for days you want comforting food that won’t weigh you down.
Grab These Ingredients
- Flavor Boosters: Pick a good broth and a bit of garlic for tasty depth.
- Main Players: Two freshly cleaned leeks, peeled and cut parsnips plus a big handful of parsley.
- For Creaminess: Splash in cream if you like or use some butter or olive oil.
- Taste Makers: Sprinkle in sea salt freshly ground pepper and if you like a whisper of nutmeg to warm things up.
Time To Get Cooking
- Toss In The Parsley
- Once your soup’s nearly done add the parsley just long enough to wilt it nicely before blending.
- Bring The Soup Together
- Drop the chopped parsnips into your pot add your favorite broth and let everything bubble away until those parsnips are soft usually about 20 minutes.
- Prep The Leeks
- Chop off those dark tops split the leeks down the middle rinse them clean then slice into rings.
- Start With The Base
- Heat up a splash of oil in a large pot cook your leeks and garlic low and slow so they go all sweet and tender.
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Nail That Finish
Give those leeks a super thorough wash so you don’t end up with dirt in every spoonful. Let your parsnips go completely soft—blending will be a breeze and you’ll get a silky soup. If you’re going old school with a standing blender, don’t fill it to the top—hot soup can whoosh out fast!
Best Ways To Share
A splash of olive oil on top really makes it pop. Dunk in some chunky bread if you've got it. Adding sour cream on top or sharing with a crisp salad works great for a whole meal feeling.
Stash Leftovers The Easy Way
Keep the leftovers in the fridge up to three days. If you wanna save it longer, freeze single servings for three months. Just reheat gently when you’re hungry so all the fresh flavors stick around.
Switch It Up
If you’re after a thicker soup toss in a potato or two. Sometimes a bit of parmesan grated in at the end makes it really special. Swap in kale or spinach for parsley when you’re in the mood for a new twist—each green brings something different to the table.
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Personalize Your Pot
Tinker with those spices until it tastes just right to you, maybe add more black pepper or just a little more nutmeg. Go heavier with the cream if you’re craving something rich or leave it light if you want a fresher meal. The best part of cooking is making it truly yours every time.
Frequently Asked Questions
- → What should I look for when buying parsnips?
- Grab ones that are pale and not too big or tiny—just firm and smooth. If they're massive, you’ll want to scoop out the fibrous core. Skip any that look squishy or spotty.
- → Is it okay to make this ahead of time?
- For sure! It’ll keep in the fridge for about three days. When you warm it up, splash in a little stock if it’s thicken up too much.
- → What's the best way to wash leeks?
- Split the leek upright, run water between all the layers and fan ’em open. That’ll wash away any dirt hiding inside, then just slice and cook.
- → Will this soup freeze well?
- Absolutely, just stash it in the freezer and it’ll be good for 3 months. Let it thaw overnight, reheat slowly, and don’t forget to toss in fresh herbs right before you eat.
- → What sides go well with it?
- A chunk of crunchy bread is always great. Pair with a simple salad or half a sandwich too. Fancy some crunch? Try tossing on croutons or roasted nuts.