Potato, Parsnip, and Leek Soup

3 leeks
2 tbsp olive oil
2-3 garlic cloves
4 potatoes (or 3 if using large potatoes), peeled and diced
2 parsnips, peeled and diced
⅛ tsp red pepper flakes
¼ tsp ground coriander
¼ tsp cumin
½ tsp black pepper
½ tbsp salt
1 cup water
4 cups stock (chicken, vegetable or beef)
1-2 tbsp rice vinegar (or any type)

Optional Garnishes
2-4 shiitake mushrooms, thinly sliced
1 tbsp olive oil
1 bunch dill
2 tbsp chopped parsley

Trim leeks (discard the bright green portions) and wash and finely slice the remaining white/pale green parts.

In large stovetop pot, add olive oil and set to medium-medium high heat. Once warm, add leeks and stir every two minutes or so to make sure leeks don't brown too quickly. Cook until wilted and softened, about 10 minutes.

Once leeks have cooked down, peel and grate garlic cloves into the pot. Stir and let cook for about one minute.

Add all the spices to the soup and stir for 30 seconds so that the spices get a little toasted in the garlic/leek mixture .

Add 1 cup of water to the pot.

Peel potatoes and parsnips and chop into roughly 1-inch pieces. Add them into the pot.

Add stock to the pot. Once the soup reaches its boiling pot, adjust the heat to low and cover for about 20-25 minutes or until the potatoes and parsnips are fork tender.

Once the vegetables are cooked, carefully transfer the soup into a blender and add the vinegar. Blend until smooth and taste. Add additional pepper, salt, or vinegar depending on your tastes.

Optional Garnishes

Heat olive oil to medium in a sauté pan. Thinly slice the shiitake mushrooms and once the oil is hot, add the mushrooms in one layer. Let cook for 3-4 minutes until golden brown on the bottom. Flip them and let cook for an additional 1-2 minutes until crispy. Remove slices to a paper towel.

Chop the dill and parsley and add to each serving of soup along with the crispy mushrooms. You can add an additional drizzle of olive oil as well as roasted sunflower seeds to the soup.

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