Description
A comforting and creamy leek soup made without potatoes, offering a nutty sweetness and velvety texture packed with nutrition.
Ingredients
Scale
- 3 leeks (washed and thinly sliced)
- 3 ribs celery (thinly sliced)
- 1 small onion (diced)
- 2 large parsnips (trimmed, peeled, and chopped)
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon turmeric
- 3 cloves garlic (roughly chopped)
- 1 head cauliflower (roughly chopped)
- 8 cups veggie stock
- 8 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon light miso paste (whisked into ½ cup warm water)
Instructions
- Slice the leeks in half lengthwise, thoroughly wash and dry them, then thinly slice.
- Slice the celery and dice the onion.
- Peel, trim, and chop the parsnips.
- Roughly chop the cauliflower.
- Smash the garlic cloves to peel and then roughly chop.
- In a large stock pot, sauté the leeks, onion, celery, parsnips, sea salt, white pepper, and turmeric over medium heat until the veggies are soft, about 5-7 minutes.
- Stir in the garlic until fragrant, around 30 seconds.
- Stir in the cauliflower and vegetable stock, adding enough water to cover the veggies if necessary.
- Add the thyme sprigs, bring to a boil, then reduce heat and simmer for 20 minutes until the cauliflower is soft.
- Whisk the miso into warm water, then stir into the soup.
- Remove thyme stems and purée the soup until smooth.
- Taste for seasoning and adjust as needed.
- Garnish with sliced green onions and crushed red pepper before serving.
Notes
For a creamy upgrade, swirl in a bit of cream or yogurt before serving. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg