Vegetarian

Leek Potato and Parsnip soup is for Soup.

Leek Potato and Parsnip soup takes 20 minutes to prepare.

Leek Potato and Parsnip soup takes 240 minutes to cook.

Leek Potato and Parsnip soup makes 6 servings.

The ingredients for Leek Potato and Parsnip soup are:

1 lb leeks (all white part &1/4 green part) washed and sliced thinly
1 lb parsnips, peeled and chopped into 1/2 inch cubes
8 oz white potato, peeled & chopped into 1/2 inch cubes
7 cups vegetable broth
1T extra virgin olive oil
1 t each : thyme, rosemary, basil
1/2 t black pepper
1 Whole bay leaf
Salt if desired to taste

Here is how you make Leek Potato and Parsnip soup:

Heat 1 tablespoonful of extra virgin olive oil in a large skillet over medium high heat. Add the leeks, parsnips and potatoes and a pinch of salt and saute for 10 minutes in covered skillet. Remove lid, reduce heat to medium low and continue to saut? until golden and slightly caramelized. Place vegetables into acrock pot along with 7 cups vegetable broth, 1 bay leaf, 1 teaspoon each: dried basil, thyme & rosemary and 1/2tsp ground black pepper and cook on high for 4 hours. Using an immersion blender, blend until creamy and lump free. Add salt to tasteServing Size:?Makes 6 servings

The nutritional information for Leek Potato and Parsnip soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 173.4

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 664.5 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 4.2 g
• Protein: 2.2 g

The dietary needs meet for Leek Potato and Parsnip soup is Vegetarian