Description
A deliciously light and nourishing leek soup, perfect for comforting meals without the heaviness of potatoes.
Ingredients
Scale
- 3 leeks (washed and thinly sliced)
- 3 ribs celery (thinly sliced)
- 1 small onion (diced)
- 2 large parsnips (trimmed, peeled, chopped)
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon turmeric
- 3 cloves garlic (roughly chopped)
- 1 head cauliflower (roughly chopped)
- 8 cups vegetable stock
- 8 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon light miso paste (whisked into ½ cup warm water)
Instructions
- Slice leeks in half lengthwise and wash, then thinly slice.
- Slice celery and dice onion; peel, trim, and chop parsnips; chop cauliflower; and smash garlic cloves to peel and roughly chop.
- In a large stock pot, sauté leeks, onion, celery, parsnips, salt, pepper, and turmeric over medium heat for 5-7 minutes until softened.
- Add garlic and continue to sauté for 1 minute until fragrant.
- Stir in cauliflower and vegetable stock, adding water if necessary to cover veggies. Toss in thyme sprigs and bring to a boil.
- Reduce heat to a gentle simmer, cover, and cook for about 20 minutes until cauliflower is fork-tender.
- Whisk miso into warm water until dissolved, then stir into the pot of soup.
- Remove thyme stems and puree the soup using an immersion blender or in batches using a food processor.
- Adjust seasoning with salt and pepper as needed, and serve. Consider garnishing with sliced green onions and red pepper flakes.
Notes
This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg