Leek & Parsnip Soup | WaffleHearts

Name: Leek & Parsnip Soup | WaffleHearts
Ingredients: 1 tablespoon avocado oil; 5 garlic cloves (peeled and chopped); 2 leeks (chopped and washed - see link at bottom for detailed instructions); 3 cups roughly chopped parsnips (parsnips vary greatly in size, this is about 5 medium-sized ones); 1 cup dry white wine (choose a wine you like to drink); 3 cups vegetable stock; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons non-GMO miso paste (make sure to buy gluten-free miso if making this recipe gluten-free); salt and white pepper (to taste)

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There’s something sophisticated yet unpretentious about leeks and parsnips that I can’t really explain. All I know is this soup is quickly becoming a household favorite.

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Ingredients

1 tablespoon avocado oil
5 garlic cloves (peeled and chopped)
2 leeks (chopped and washed - see link at bottom for detailed instructions)
3 cups roughly chopped parsnips (parsnips vary greatly in size, this is about 5 medium-sized ones)
1 cup dry white wine (choose a wine you like to drink)
3 cups vegetable stock
1/2 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
2 tablespoons non-GMO miso paste (make sure to buy gluten-free miso if making this recipe gluten-free)
salt and white pepper (to taste)