5 min        25 min          | PORTION: 6


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

2 green onions, finely shopped
2 tbsp. of olive oil
6 tbsp. of plain or vegan yogurt
Salt & Pepper

  1. In a large pot, roast the leeks in the olive oil for about 5 minutes.
  2. 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.
  3. Using a high-speed blender, reduce the soup into a creamy puree.
  4. Serve warm topped with a tablespoon of yogurt, a couple green onions and a touch of olive oil.


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