parsnip & leek soup

parsnip & leek soup
mmmm roasted & ready to blitz

Winter is upon us! It was -4° this morning, the sky is clear, the air is crisp and the ground is frozen solid – the perfect day for a parsnip and leek soup ;P! Parsnips and leeks are both in season at the moment and I think that compliment each other well. The oniony bitterness of the leeks balances out the sweetness of the parsnip. My favourite root vegetable of all time is also in season – the very yummy horseradish. I think it looses a lot of it’s oomph when cooked so I grate the horseradish in to the mix at the end of the process. It gives the soup that wonderful fresh (sinus clearing) heat. Use as much or as little as you like – I like a lot (hence the sinus clearing reference).

If you can’t find it in the shops you can try foraging for it! It’s leaves are like giant dock leaves, and it’s root – the part we use in our cooking looks pretty similar to a stubby parsnip! It thrives in damp places. I grow it in our garden – it’s super hardy, and requires little attention. I didn’t harvest any the first year I planted it, but now we get enough each year to share with our neighbours.

This autumn I got really into making broths again like my zingy brothnoodle broth, the broccoli and potato broth. Now the world is icy I’m craving the comfort of thick and creamy, winter-warmer soups. This is a pretty basic and simple soup recipe for parsnip lovers. Root vegetables are in season and make wonderful rich, flavoursome soups. Later this week in my newsletter I am sharing one of my favourite North African Soups which disappeared when we transferred the website over. If you haven’t signed up to receive the newsletter don’t miss out – sign up now! It’s free to receive our weekly mail out and there is no spam ever!

I hope you manage to get out and enjoy the sunshine this bright crisp day,

smiles & warmth to you
Rai x

parsnip & leek soup

  • Yield:

    serves 4
  • Cooking Method:

    roasting
  • Prep Time:

    10 mins
  • Cook Time:

    30 mins

Allergens:

no allergens
parsnip & leek soup

This soup is a beaut for the beginning of winter when parsnips, horseradish and leeks are in season. I roast the parsnips and leeks in the oven to get a lovely depth of flavour and richness to the soup. The leeks, although slightly caramelised, counter the sweetness of the parsnips perfectly so that the soup is not too sweet but has a little onion/leek edge to it. I make it thick for winter a big bowl of comfort, but if you prefer your soups less like puree add more vegetable stock. 

Ingredients:

  • 4 parsnips topped & tailed
  • 1 leek
  • drizzle olive oil
  • drizzle of honey
  • grind of pepper
  • 1L vegetable stock* (we use vegan swiss bullion)
  • fresh horseradish**

Method:

  1. Preheat the oven to 180°C (fan).

    parsnip & leek soup
    chopped & ready to roast

  2. Halve the parsnips, chop the leek as pictured and pop the lot onto a baking tray. Drizzle olive oil and honey over the top before adding ground black pepper. Place in the oven to roast for 30 minutes.

  3. *Make the stock in a jug by adding 4 level tsp of swiss bullion and 1 litre of boiling water. 

  4. Once the veg are done pop into a heatproof liquidiser along with the vegetable stock, make sure the lid is firmly on and blitz until you have a thick soup.

  5. I then add some of the baked leeks or grated fresh horseradish and serve. 

Notes:

**If you don't have fresh horseradish you can add some cayenne pepper to the soup or add a chilli or two to roast with the parsnips and leek.

Just incase you enjoy horseradish as much as me here’s my fave; a beaut of a winter soup – it’s beetroot! Full of flavour and fantastically good for you too.

beetroot soup; it’s a beaut

  • Yield:

    over 2 litres
  • Cooking Method:

    baking, boiling
  • Prep Time:

    20 mins
  • Cook Time:

    1 hour 45 mins
beetroot soup; it’s a beaut

This is beetroot soup is one of my favourite soups. Like many yummy beetroot meals it can get messy, but the taste makes the mess worth while! I love the earthy taste of beetroot and it works so well as a hearty soup! The key ingredients in your bowl are the beetroot, tart bramley apple to counter the earthiness and fresh horseradish to pump in some delightful heat and clear your sinuses these cold winter days!

Ingredients:

  • 500g (ish) of whole beetroots
  • water
  • glug of olive oil
  • 2 onions peeled and chopped
  • 2 brambly apples - peel, core & quarter
  • 4 tsp heaped of vegan swiss bullion
  • 1 litre of hot water from the kettle
  • fresh horseradish

Method:

  1. Preheat your oven to 180° C (fan). Remove the leaves from your beetroot, fill a baking dish with a couple of centimetres of water and add your whole beetroots (don't top and tail them as they will bleed out into the water). Pop into the oven for an hour.

  2. When you remove your beetroot skin them as soon as you can handle them and chop into big chunks. Into a HUGE heavy based pan add the olive oil and onions. Allow the onions to cook on a medium flame with the lid on, until they begin to go translucent. While they are cooking prep your brambly apples by peeling, coring & quartering them.

    IMG_5156
    soup is about to get soupy!

  3. Stir the following to the pan the apple quarters, beetroot, swiss bullion, water. Pop the lid back on and allow the pan to simmer for about 25 minutes. 

  4. Using a ladle transfer the soup into your liquidiser. Blitz. Grate a nice load of fresh horseradish. 

  5. Ladle your soup into your bowls of choice and add a load of fresh horseradish on top. I love fresh horseradish so pile it on - you may prefer only a sprinkling as it is pretty strong!

Notes:

If you can eat dairy mix the freshly grated horseradish with a couple of tablespoons of live bio yogurt and put a generous dollop of that on/in your soup!

Don’t forget to sign up for the newsletter! This week I’m sharing some comforting, calming, cosy free-from recipes as we head into December and Christmas draws ever closer.

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