Veg Boxes
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Potato Parsnip and Leek Soup
4 cups Dutch Cream or Nicola Potatoes (about 700g), cut into cubes
2 Large Leeks, (white and pale green part only), halved lengthwise, rinsed and sliced into 1/4 inch slices
2 Large Parsnips (about 450g), peeled and cut into cubes
1 Garlic Bulb, roughly chopped
2 Slices Bacon (optional)
1 tbsp Vegan Butter or Cooking Oil
5 cups Chicken Broth
1 cup Water
1-2 tsp Sea Salt
1/2 tsp Pepper
2 tsp Italian Seasoning
3 Sprigs Thyme
1 Bay Leaf
Optional Garnish
Parmesan cheese
Chopped parsley or green onion
Bacon pieces
Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.)
Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ½ cm slices.
In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
from: goodfoodbaddie.com
2 Large Leeks, (white and pale green part only), halved lengthwise, rinsed and sliced into 1/4 inch slices
2 Large Parsnips (about 450g), peeled and cut into cubes
1 Garlic Bulb, roughly chopped
2 Slices Bacon (optional)
1 tbsp Vegan Butter or Cooking Oil
5 cups Chicken Broth
1 cup Water
1-2 tsp Sea Salt
1/2 tsp Pepper
2 tsp Italian Seasoning
3 Sprigs Thyme
1 Bay Leaf
Optional Garnish
Parmesan cheese
Chopped parsley or green onion
Bacon pieces
Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.)
Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ½ cm slices.
In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
from: goodfoodbaddie.com