Creamy Vegan Soup Formula: Parsnip, Leek & Apple

Creamy Vegan Soup Formula: Parsnip, Leek & Apple
COMMENTS
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    [post_date] => 2014-11-18 17:04:20
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    [post_title] => Creamy Vegan Soup Formula: Parsnip, Leek & Apple
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    [post_modified] => 2015-11-15 14:39:50
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11.18
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TOTAL TIME :
INGREDIENTS
  • 2 cup parsnips peeled and diced into 1 inch pieces (approx. three medium sized)
  • 2 tablespoons extra-virgin olive oil plus more for garnish
  • 2 cups leeks white/light green ends only, cleaned and thinly sliced
  • 1 organic apple peeled and diced into ½ inch pieces (preferably a red or pink sweeter variety, I used Fuji)
  • 1/2 inch sweet white onion diced into ¼ inch pieces
  • 2 cloves garlic minced
  • 5-6 sage leaves
  • 5 cups vegetable stock
  • 2 teaspoons sea salt
  • 3/4 cup full fat canned coconut milk
  • Freshly Ground Black Pepper
  • Optional: pumpkin seeds for garnish
DIRECTIONS
  1. Roast Parsnips: Preheat oven to 400. Toss parsnips in enough olive oil to coat and spread on a baking sheet. Roast for 20-25 minutes or until fork-tender. Set aside.
  2. Heat medium/large pot to medium heat. Add 1 tablespoon olive oil and swirl to cover bottom. Add leeks, apple and onion. For 4-5 minutes until onions and leeks are translucent and have released some liquid. Add garlic and cook for another minute, stirring.
  3. Add vegetable stock, roasted parsnips, sage leaves and salt and bring to a boil. Reduce to simmer and simmer, covered, for 25-30 minutes, or until the broth has infused the flavors of the other ingredients.
  4. Add coconut milk and stir to combine. Turn off heat, and use an immersion blender to puree the soup. Make sure to turn the immersion blender on after you’ve placed it in the pot. You can also puree the soup in a Vitamix or other high-speed blender. If you do this, make sure to hold the lid on tightly, cover the top with a hand towel as you blender and start on a LOW setting. Taste soup and add freshly ground black pepper and salt as you see fit.
  5. Garnish with a drizzle of olive oil and pumpkin seeds before serving.
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  • alex

    when you say coconut milk do you mean Silk coconut milk or canned coconut milk (the thicker one). and which brand do you suggest ? I made this and it was tasty but think I may have used the wrong type.

    • Lauraleabalanced

      Hey Alex! Thanks for asking. I meant full-fat canned coconut milk, which really adds richness and texture to the soup. Is this what you used? Thanks for pointing this out, I will clarify!

      • alex

        Yes this is what I used but I think I may have just used a little too much! I will try it again and use less. Thanks for the recipe!

  • Jamie

    Might be a dumb question, but do you really only use one inch of apple? Or the entire thing?

    • Lauraleabalanced

      Hey Jamie! Not dumb at all, it was a typo and I’m so glad you asked! I just corrected it–you use the entire apple. Enjoy!

      • Jamie

        Excellent! That’s what I did and it turn out just as you described- so creamy and flavorful! Perfect for these drury days 🙂