Sunday, July 5, 2015

Leek Potato & Parsnip Soup with Thyme

As some of you know the last few months have been an extremely busy time for me as I have just completed my first semester at university where I am studying for a bachelor of naturopathic and herbal medicine alongside a diploma in nutrition. While this has been an incredible six months, all of the assignment writing and exams have taken me away from sharing recipes with you! I am currently on holidays which means I can finely get back into the kitchen.. During the last few months soup has been my saviour, as it is fast and easy to make while still packing a nutritious punch, which brings me to the recipe I share here with you today. This leek, potato and parsnip soup with thyme is delicate and silky smooth, it is nourishing, satisfying, and full flavoured. It is naturally gluten-free and I have included dairy-free and vegan options. Enjoy!


I serve this beautiful soup with wholegrain or gluten-free toast lightly brushed with olive oil, crushed garlic and chopped parsley.


Serves 4


Ingredients: (use organic where possible)
2 Tbsp butter or coconut oil
4 cloves garlic, peeled and chopped
2 large leeks (outer leaves removed), washed and sliced
4 large floury potatoes, peeled and cut into cubes
2 turnips, peeled and cut into cubes
5 cups good quality vegetable stock
1/2 tsp freshly ground black pepper
1 tsp garlic salt
Handful of fresh thyme, washed and removed from stem
1 cup milk (leave out for vegan/dairy-free option and add 1 extra cup of stock)
Greek yoghurt to serve


Method:

1. Bring a medium heavy bottomed saucepan to a medium heat and add the first five ingredients.

2. Saute the vegetables for five minutes or so adding a little stock to prevent sticking if needed.

3. Add stock pepper, garlic salt and half the thyme, cover and simmer for twenty minutes or until potatoes and turnips are tender. 

4. Take off heat and add the milk (or extra stock) and remaining thyme, ladle into blender and blend until smooth.

5. Serve with a dollop of greek yoghurt and a sprig of fresh thyme.








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