Parsnip & Leek Soup (Simple Soup Series – Recipe 6)

Hey peeps!

Don’t worry – I am done with the green soups (For now at least!!!). So if you are looking for a rich and creamy soup, then this one is for you……

If you missed the previous 5 recipes, I’ll link them below:

Broccoli & Almond Soup (Simple Soup Series – Recipe 1)

Mushroom & Hazelnut Soup (Simple Soup Series – Recipe 2)

Sweet Potato, Chickpea & Spinach Soup (Simple Soup Series – Recipe 3)

Creamy Kale & Courgette Soup (Simple Soup Series – Recipe 4)

Pea & Mint Soup (Simple Soup Series – Recipe 5)

 

This recipe probably takes the longest to prep and cook, and to be honest – wasn’t going to appear in this list for those reasons. However, seeing as someone described this soup last week as being “So Tasty!” (You know who you are!!), I thought I should share it with the world anyways….. After all, it is still pretty easy to make with minimal ingredients and is so filling and rich – it is one of the few soups I like to eat without bread as it keeps me full for ages. This is a great one for weight loss as it is boosts metabolism and is low calorie, but packed full of nutrition and soluble fiber. This keeps you feeling fuller for longer and as an added bonus, it suppresses the “hunger” hormone Grehlin which will reduce any temptation for snacking later on.

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Parsnip & Leek Soup

Makes: 1 Large Bowl of Soup | Prep Time: 5 Minutes | Cook & Blend Time: 13 Minutes

Equipment Needed: Kettle, Saucepan, Wooden Spoon, Blender (High Speed)
Ingredients:

  • 400g Parsnip
  • 1 Leek
  • 1 Vegetable Stock Cube*
  • 2 cups Boiling Water
  • Salt & Pepper to Taste

*Still only 1 stock cube needed if doubling the recipe

 

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Method:

  1. Boil Kettle.
  2. Roughly peel and chop the parsnip into small cubes (They don’t have to be perfectly sized as they will be blended anyways, but the smaller you cut them, the quicker they will cook)
  3. Put saucepan on medium heat with about a quarter of a cup of the boiling water.
  4. Crumble the stock cube on top.
  5. Roughly chop the leek and add to the saucepan.
  6. Turn the heat up a little, and continue to stir the parsnip around the pot to caramelise it until it starts to sweat (About a minute). If anything starts to stick, add in more water to de-glaze the pan and continuously stir.
  7. Add in the remainder of the water and cook on medium to high heat until soft, stirring occasionally to ensure it doesn’t stick. You may need to add more water if it evaporates too much.
  8. Blend the mixture for about 1 minute until smooth.
  9. Season with salt & pepper to taste.

Easy. Simple. Delicious!! Enjoy 🙂

Feel free to comment below whether or not you like the recipe, what you did to make it your own etc. I would love to hear your variations! You can also tag me on Instagram @freefromthecherrytree

“Take care of your health. You want it to last as long as you do”

 
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