Leek, Parsnip, and Ginger Soup

This vegetarian and unusual soup is light and delicious. It is based on a recipe from The Soup Bible, Barnes & Noble Books, edited by Debra Mayhew, 2004.


Yield: 6 servings

Heat the olive oil in a large soup pot. Add the leeks, onion, and ginger. Cook slowly for 3 minutes until the leeks and onions are translucent but not brown. Add the parsnips and cook for 10 minutes until they begin to soften. Pour in the liquids and bring to a boil. Lower the heat and simmer for 30 minutes, until the vegetables are all tender. With an immersion blender or food processor, purée until smooth. Season to taste and serve hot or warm, garnished with paprika or pepper relish.

Back to Ruth's Kitchen