Pin it
One chilly winter afternoon, my garden overflowed with parsley, inspiring me to whip up this parsnip and leek blend. The way these sweet root veggies mix with the subtle leeks creates something truly divine, while the fresh herbs transform everything into a gorgeous green shade. It's become my favorite soup when I need something that's both warming and refreshing all at once.
Why You'll Love This
When parsnips simmer down, they become unbelievably sweet and velvety. Those leeks bring their own mild sweetness, and the fresh parsley adds that zingy brightness that gets your taste buds dancing. It's just right for those moments when you want something warm and comforting but don't want to feel weighed down afterward.
Your Shopping List
- The Base: Some nice garlic and whatever broth you prefer to build those flavors.
- The Stars: Parsnips all peeled and diced, a couple of thoroughly washed leeks, and a generous handful of vibrant parsley.
- Season Right: Regular salt, cracked pepper, and maybe a hint of nutmeg for extra coziness.
- Make It Rich: Some quality butter or olive oil, and a splash of cream if you're treating yourself.
Let's Cook
- Build Your Soup
- Throw in your chopped parsnips, pour broth over everything, and let it bubble away until those parsnips get nice and soft, roughly 20 minutes.
- Get Your Leeks Ready
- Trim off the dark green parts, split them down the middle, wash out all the dirt hiding inside, then cut into little circles.
- Add The Green
- Mix in your fresh parsley, let it soften momentarily, then puree the whole thing until it's smooth as silk.
- Start The Base
- Heat your oil in a large pot, then gently cook those leeks and garlic until they're soft and fragrant.
Pin it
Handy Tips
Make sure those leeks are super clean or you'll end up with sand in your teeth. Don't rush the parsnips – they need to be totally soft before blending for that dreamy texture. If you're using a standard blender, don't fill it too high – hot soup expands like crazy!
Serve It Up
Add a little stream of olive oil when serving to make it look fancy. Grab some crunchy bread for dipping – it's basically mandatory. Sometimes I add a spoonful of sour cream on top or pair it with a simple green salad to make it feel like a proper dinner.
Save It For Later
Any extra soup can hang out in your fridge for about 3 days. You can also pop portions in the freezer for up to 3 months – perfect for lazy nights. Just heat it back up slowly to keep all those yummy flavors intact.
Mix It Up
Throw in a couple potatoes if you want something more filling. I sometimes mix in some grated parmesan at the end for extra richness. You can swap out parsley for spinach or kale when you need a change – each green veggie brings its own unique taste.
Pin it
Own Your Creation
Don't be afraid to tweak the seasonings until they taste just right to you – maybe more pepper or a touch extra nutmeg. Some days I go all out with loads of cream, other times I keep it lighter. That's the fun part about cooking – you can make every dish truly your own.
Frequently Asked Questions
- → What should I look for in fresh parsnips?
- Pick firm, pale, small-to-medium parsnips. Big ones might have tough cores you’ll need to cut out. Skip any that feel floppy or have brown spots.
- → Can I prep this ahead of time?
- Sure thing! Keep it in the fridge for 3 days. Just stir in a splash of broth to loosen it when reheating—it thickens up in storage.
- → How do I clean leeks well?
- Slice them down the middle and run cool water over each layer to wash out hidden dirt. Cut them into thin slices after they’re clean.
- → Is it okay to freeze this?
- Totally! It’ll be good in the freezer for 3 months. Thaw it in your fridge overnight. Reheat gently and sprinkle on herbs at the end.
- → What goes well with this soup?
- Crusty bread is a classic choice. Pair with a leafy salad or half a sandwich. A sprinkle of croutons or toasted nuts gives it a nice crunch.