Creamy Parsnip and Leek Soup

Ingredients

• Olive oil

  1 tbsp or 14g

• Leeks

  raw

  2 leek or 178g

• Salt

  table

  1 dash or 0.4g

• Parsnips

  raw

  4 parsnip or 400g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Heavy whipping cream

  ½ cup, fluid or 120g

• Thyme

  dried

  1 tsp, leaves or 1g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Trim away the dark green leek tops, split lengthwise, and rinse thoroughly to remove grit. Thinly slice the leeks. Peel the parsnips and cut into small, even pieces for quick cooking.
2. Warm the olive oil in a large pot over medium heat. Add the leeks with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.
3. Stir in the parsnips and cook until fragrant and beginning to soften, 3–4 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer. Cover and cook until the parsnips are very tender, about 10–12 minutes.
5. Stir in the heavy cream, thyme, and a few grinds of black pepper. Warm gently without boiling for 1–2 minutes.
6. Blend with an immersion blender until completely smooth. If the soup is too thick, thin with a splash of extra broth, then taste and adjust salt and pepper as needed.
7. Ladle into bowls and serve hot, adding a fresh grind of black pepper if desired.