This soup is so simple to make - you only need a few ingredients, but it is packed with flavor! It’s perfect as a first course at dinner or for a cozy, comforting lunch. You can really substitute any roasted root vegetable here - or you can get creative and try a combination, like parsnip and carrot or celery root. If you’re feeling extra adventurous, try adding in some herbs like rosemary or thyme! TIP: Roast the veggies well in advance if you’re short on time. Whenever I have a free 10 minutes these days, I will roast my vegetables for that night’s dinner or for soups - then everything else can come together so quickly :)
Ingredients:
8-10 medium-sized parsnips, peeled and cut into matchsticks
3 leeks, cleaned, white and pale green parts only, sliced lengthwise and then into 1/4-inch slices
1/2 yellow onion, diced
4 cups chicken broth
3 tbsp olive oil
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Toss parsnips with 2 tbsp olive oil and salt and pepper. Roast on a baking sheet for 30-35 minutes or until easily pierced with a fork.
Meanwhile, sauté the leeks and onion over medium heat with the remaining olive oil and a pinch of salt. Stir frequently and cook until tender, around 8-10 minutes.
Add roast parsnips, cooked leeks and onions, and chicken broth to a blender and blend until smooth. If needed, add in water or more chicken broth to thin out the soup.
