Sacha NadeauDuring winter, I can’t help by keep on eating soup to warm me up… As well as creating a few new vegan recipes! Like this parsnips, leeks, and pears vegan soup. Even though I don’t live in Quebec anymore, when it’s 7 degree Celsius outside I feel cold and therefore I need a soup!! Like now #ThisGirlIsPrettyWeakToCold Which is a great thing as this soup can be made up very quickly!
Parsnips, leeks, and pears vegan soup
6 chocolats
Portions
5 minutes
Prep time
25 minutes
Cook time
—
Pause time
Freezer friendly | Vegetarian | To go
Ingredients
For the soup
2 tbsp. of olive oil
1 large leek, sliced
6 cups of parsnip, chopped
2 ½ cup of potatoes, chopped
2 Anjou pears, chopped
5 cups of vegetable broth
2/3 tsp. of fresh rosemary, finely chopped
Salt & pepper
To garnish
2 green onions, finely shopped
2 tbsp. of olive oil
6 tbsp. of plain or vegan yogurt
Salt & Pepper
Preparation
- In a large pot, roast the leeks in the olive oil for about 5 minutes.
- Add all the ingredients “FOR THE SOUP” and bring to a boil. Cook for about 20 to 25 minutes or until the parsnip and the potatoes are soft and tender.
- Using a high-speed blender, reduce the soup into a creamy puree.
- Serve warm topped with a tablespoon of yogurt, a couple green onions and a touch of olive oil.
Sacha Nadeau
Léa Nadeau
