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Parsnip and Leek Soup

Parsnip and Leek Soup

September 30, 2025
Course
Serves 4

Ingredients

  • 1 Tablespoon
    Olive oil
  • 2
    Leeks, white and light green parts only, sliced
  • 4
    Medium parsnips, peeled and chopped
  • 1
    Medium potato, peeled and chopped
  • 4 Cups
    Low-sodium vegetable broth
  • 1 Teaspoon
    Dried thyme
  • 1
    Salt and pepper to taste

Instructions

  1. Warm oil in a pot over medium heat. Add leeks and cook until soft, about 5 minutes.

  2. Add parsnips, potato, broth, and thyme. Bring to a boil, then reduce heat and simmer 25 minutes.

  3. Blend the soup with an immersion blender until creamy.

  4. Season lightly with salt and pepper. Serve hot.

Nutrition:

Nutrition Facts

4 servings per recipe

Serving size1/4 of recipe

Amount per serving

Calories200
% Daily Value*
Total Fat 3.5g4%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 285mg12%
Total Carbohydrate 37.5g14%
Dietary Fiber 8g29%
Total Sugars 8g
Includes 0g Added Sugars0%
Protein 3g
Vitamin D 0mcg0%
Calcium 78mg6%
Iron 2.5mg14%
Potassium 710mg15%

*DV based on a 2,000 calorie diet.

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