Potato Leek Parsnip Soup
Potato Leek Parsnip Soup topped with a lemony Chive Gremolata! It’s fall and this soup is cozy and not to mention it’s Monday so today calls for comfort food! And we all know there’s no better comfort food than a cozy bowl of soup!
It’s almost November, and you know what that means! THANKSGIVING !! My absolute favorite holiday of the year is right around the corner. So, the reason I mention this is because parsnips always remind me of thanksgiving. Roasted parsnips are a staple side dish on our thanksgiving table, so this soup is putting me in the holiday spirit.
This soup is definitely unique with the parsnips. Think potato leek soup with the perfect fall twist. And hey, if you like parsnips on your thanksgiving menu as much as I do, why not add this soup! It can definitely fit the thanksgiving theme, but don’t get me wrong this soup is perfect for any chilly fall. Not to mention the chive gremolata is the perfect tangy touch to this soup dish!
Ingredients:
For the Gremolata:
1/4 cup fresh chives; minced
1/4 cup fresh parsley; minced
Juice of 1 lemon
Salt and pepper
Drizzle of olive oil
Red pepper flakes
For the Soup:
2 russet potatoes, chopped
3 medium parsnips, chopped
3 leeks, white part only, sliced
3 garlic cloves unpeeled
1/2 sweet onion chopped
Salt and pepper
1/4 cup olive oil
6 cups vegetable stock
1/2 lemon juiced
1/4 teaspoon or more white pepper
Directions:
On a baking sheet lined with parchment spread out all the vegetables and drizzle with olive oil and salt and pepper. Roast in a 400 degree oven for 20-30 minutes until potatoes and parsnips are cooked.
Meanwhile in a stock pot heat the vegetable broth, add the roasted vegetables and simmer for 10-15 minutes.
Remove from heat, and purée using an immersion blender. Stir in white pepper, lemon juice and salt if needed.
Serve drizzled with additional olive oil and and chive gremolata.
