Recipe Overview | Cooking Essentials
This soup makes the perfect dish for your luteal phase because it is rich in key nutrients that can help alleviate symptoms such as bloating and cramping that are common during this phase.
This soup is also a comforting yet elegant dish, perfect for a chilly day. It combines the earthy sweetness of parsnips with the mild onion-like flavor of leeks, balanced by the brightness of lemon and parsley, and finished with a delightful crunch of toasted pine nuts.
Parsnip and Leek Soup
Ingredients
- 2 tbsp avocado oil
- 3 leeks, halved lengthwise, cleaned well, and chopped into half moons
- 8 medium parsnips (about 2lbs) peeled and chopped
- 4 cup vegetable stock
- 1 tbsp lemon juice
- 1 tsp lemon zest, chopped fine
- 1 tsp salt
- 1 cup parsley, chopped
- ยผ cup pine nuts, toasted, for garnish
Instructions
- In a dutch oven, heat oil over medium heat and add leeks to saute for 5m
- Add in parsnips and stir occasionally to cook another 5m
- Add in vegetable stock to cover the vegetables, can add additional water if needed
- Bring to a boil and reduce heat to simmer for 30m or until parsnips are fork tender
- Once fork tender, add in the parsley, lemon zest, juice and salt and stir in
- Using a standard or immersion blender, puree the soup and taste for seasoning
- Serve with toasted pine nuts over the top for texture
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