Parsnip & Leek Soup Without Potatoes Recipe

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by Maggie Turansky


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Traditionally, leek soup is not a standalone fare, it normally is made with potatoes and then blended up into a smooth puree, the results being flavourful, albeit starchy and lacking in texture. I thought that this traditional method could use a bit of an update.

So instead of potatoes, I swapped in parsnips and instead of pureeing the soup, I left everything in there to add a bit of texture — a lot like my winter root vegetable soup! Unlike some other pureed soups I’ve developed to make without a blender (like my pumpkin soup or my carrot soup), I decided to forgo any type of pureeing at all.

To tie it all together, I threw in some kale for a bit of fresh greenery at the end. The result? A delicious parsnip and leek soup without any potatoes that is absolutely delicious and super quick and easy to throw together!

Parsnip & Leek Soup Without Potatoes
Parsnip & Leek Soup

How to Make Parsnip & Leek Soup

This soup is really easy to throw together and doesn’t use too many ingredients so you should be tucking into delicious soup in no time.

First and foremost, you need to brown your parsnips. I do this step first because it adds to the flavour of the soup overall, rather than simply boiling them in the broth.

So melt a bit of butter in some olive oil in a large saucepan over medium heat. Add your parsnips (cut into bite-sized pieces) and ensure that the flat, cut side is facing down, this will ensure optimal browning.

Vegetables for your leek soup
Vegetables for your leek soup

Don’t agitate the parsnips until about 5 minutes have passed, then just move one to see how the browning is going along. If the bottom is deeply golden brown and caramelised, then go ahead and remove the parsnips from the pan.

Add a bit more butter and oil into the pot and then add in your leeks along with some minced fresh rosemary and thyme and, for some umami and depth of flavour, an anchovy fillet.

Cooking the parsnips
Cooking the parsnips

If you want to keep this soup completely vegetarian, then feel free to leave it out. The flavour just won’t be as complex.

It is worth noting that the anchovy won’t add any fishy flavour, just a bit more nuance – it’s the same reason that I use it in my beef stew recipe, as well. Also, as this is a leek soup without cream or dairy of any kind, leaving out the anchovy would also make it completely vegan!

Chopping the leeks
Chopping the leeks

Once the leeks have softened and turned a bit translucent and the anchovy fillet has completely dissolved (after about five to ten minutes), add in a couple of cloves of minced garlic. Stirring constantly, cook the garlic until it’s very fragrant, about a minute longer.

Now it’s time to add your parsnips back into the pot. Then, pour over a couple of teaspoons of soy sauce (this will, again, add a bit more complexity to the broth). Stir this all to combine and then pour over your vegetable broth.

If you’re not using homemade veggie broth, then make sure you’re using a low-sodium brand of store-bought broth. The saltiness added by both the soy sauce and anchovy will be a bit overpowering if you also add in a bunch of salty veggie broth. So that is just something to be aware of.

Parsnips being added back into the pot
Parsnips being added back into the pot

Give everything in the pot a good stir to make sure it is all combined and then bring the soup up to a gentle simmer. Cook the soup until the parsnips are tender but still have some bite to them, about ten to fifteen minutes longer.

You don’t want the parsnips to cook for too long or otherwise they will get a bit too soft and all of the wonderful texture we are creating in this non-pureed soup will be for nought.

Once the parsnips have cooked through, it’s time to add your kale. If you don’t like kale (or can’t find it) feel free to substitute it with any other hearty leafy green that suits your fancy — chard or beet greens would work great here, for instance!

You could leave the greens out altogether, but I really think they do add something to the soup (I wouldn’t have included them if I didn’t!).

I tear the kale up into bite-sized pieces and discard the woody stem. It may look like way too many greens but I assure you they will shrink considerably once they’re in contact with the hot soup.

Add your kale and stir to fully disperse into the pot. Cook the greens until they are just wilted but, again, still have some bit to them, only about three more minutes.

And if you have leftover kale after making this soup, consider making my sautée kale recipe for a side dish later in the week!

Parsnip & Leek Soup ready to serve!
Parsnip & Leek Soup ready to serve!

Then, all you need to do is give the soup a taste and adjust for seasoning, adding a bit more salt and a grind of pepper if needed. Next, ladle a bit helping into a bowl and serve with some crusty bread! Dig in and enjoy!

Parsnip & Leek Soup Without Potatoes

Parsnip & Leek Soup Without Potatoes

This parsnip and leek soup is hearty and flavourful without the added heaviness of potatoes. Easy to throw together for a quick lunch or light dinner, it is sure to become one of your favourites.
Tried This? Rate It!
4.6 from 21 votes
Servings 4 servings
Prep Time 15 minutes
Total Time 35 minutes

Ingredients
 

  • 2 tbsp extra virgin olive oil divided
  • 2 tbsp unsalted butter divided
  • 250 g (8.8 oz) parsnips peeled and cut into bite-sized pieces
  • 2 leeks sliced thin and rinsed thoroughly
  • 2-3 sprigs fresh thyme finely chopped
  • 1 sprig fresh rosemary finely chopped
  • 1 anchovy fillet optional
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 litres (8 cups) low-sodium vegetable broth
  • 2 tbsp apple cider vinegar
  • 50 g ( cups) kale torn into bite-sized pieces

Instructions
 

  • Over medium heat in a large saucepan or dutch oven, heat 15 ml (1 tablespoon) of olive oil and 15g of butter until the oil is shimmering and the butter is melting. Add parsnips, ensuring that the cut sides are facing down, and cook, unagitated, until the parsnips are golden brown, about 5-10 minutes. Remove from the pan and set aside.
    Cooking the parsnips
  • Add remaining oil and butter to the pan, if needed. Add leeks, thyme, rosemary and anchovy fillet, if using. Season with salt and pepper and cook, stirring occasionally until leeks have softened and turned mildly translucent and the anchovy fillet has dissolved about 5-10 minutes.
  • Add garlic and cook, stirring constantly, until it is just fragrant, about 30 seconds to 1 minute. Return parsnips to the pot and pour over soy sauce and vegetable broth. Stir to combine, bring up to a gentle simmer, and cook, stirring occasionally, until the parsnips are tender yet toothsome, about 10 more minutes.
    Parsnips being added back into the pot
  • Once the parsnips have cooked through, stir in the apple cider vinegar. Add the kale, stirring until completely submerged and cook until it is just wilted, about 2-3 minutes longer. Taste to adjust for seasoning and serve immediately.
    Parsnip & Leek Soup ready to serve!

Video

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 527mg | Potassium: 397mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2191IU | Vitamin C: 29mg | Calcium: 91mg | Iron: 2mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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Leek soup without any potatoes can seem preposterous until you sample this delicious parsnip leek soup recipe. requiring absolutely no special equipment and coming together in less than an hour, this is sure to become a quick favourite in your kitchen!

Are you searching for a leek soup recipe? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

Comments

    • Hi Hannah – I don’t think this would work well in a crock pot. It only takes about 30 minutes total to come together so it’s really not necessary either 🙂

      Reply
4.58 from 21 votes (21 ratings without comment)

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