Potato Parsnip Leek Soup | Recipe Cart
A delicious twist on a classic Potato Leek Soup, with the addition of parsnips and a bright chive gremolata. This easy vegan soup cooks itself in the oven. You
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Ingredients
- 1 head garlic
- 1 lb russet potatoes, chopped ((see note 1))
- ½ lb parsnips, chopped
- 3 cups chopped leek ((white and pale green sections only))
- 1 large white onion, chopped
- ½ teaspoon fine sea salt, divided
- 2 tablespoons + 2 teaspoons extra virgin olive oil, divided
- 5 cups vegetable broth ((more if needed))
- 1 tablespoon lemon juice ((see note 2))
- ¼ teaspoon white pepper
- 1/4 cup minced fresh chives
- 2 tablespoons minced flat-leaf parsley
- 1 tablespoon lemon zest ((about 1 large lemon))
- 1 pinch Fine sea salt
- Red pepper flakes ((to taste))
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