Leek, Potato and Parsnip Soup
Creamy leek, potato, and parsnip soup is a rich, vitamin-packed meal that's perfect for any day. Made with sweet vegetables and almond milk, it’s both comforting and nutritious.
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Cooking tools:
- Food processor
- Immersion blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- Extra virgin olive oil
- ½ yellow onion, diced
- 1 leek, split lengthwise, rinsed free of dirt, diced
- Sea salt
- 2 medium parsnips, diced
- 3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
- 1 cup unsweetened almond milk
- 3 cups spring or filtered water
- 2 tablespoons sweet white miso
- 2–3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish
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