Parsnip, Pea, and Potato Soup

I love parsnips. Roasted, mashed, in soup, in gnocchi (yes, you can do that), you name it! Even the word “parsnip” is super cute.

However, using just parsnips in a soup would be a little too much, so here we have a very alliterative alternative: the pinnacle of perfection, parsnip, pea and potato potage. Okay, I’ll stop.

Serves 4-6
Gluten-free
Prep time: ~60 minutes

Ingredients:

  • 1 large leek, sliced into thin half moons.
  • 3 cloves garlic, crushed/minced.
  • 1-2 tbsp olive oil.
  • 4 medium-sized parsnips, peeled and roughly chunked up.
  • 4 medium-sized potatoes, peeled if desired, and roughly chunked up.
  • 1 1/2 cups frozen peas (could also use split peas, if you rehydrate them).
  • 4 cups vegetable stock.
  • 1 small handful fresh thyme/1 tsp dried thyme.
  • salt and pepper, to taste.

 

Cooking Instructions:

Preheat your oven to 375 F (190 C). Place your parsnips on a baking sheet and toss them with olive oil, salt, and pepper. Pop them in the oven to roast for about 3o minutes.

While the parsnips are cooking, heat a large pot on medium heat with some olive oil in the bottom. When the oil is hot, add in your leeks and cook them, stirring often, until they begin to soften.

Next, toss in the garlic, and reduce the heat slightly. Keep stirring them until they begin to caramelize nicely.

Next, add in your potatoes and stir well. Place a lid on the pot, and continue to cook them, stirring occasionally, until the parsnips are done.

Once the parsnips are done in the oven, add them to the pot, along with the vegetable stock and the thyme. Bring the whole thing to a boil, then reduce the heat slightly, until the soup is just simmering.

Simmer until the potatoes begin to tenderize, then add in the peas. Stir well. Let the soup come back up to a simmer, and then simmer for another 15-20 minutes. Season with salt and pepper. Puree the soup if desired. I think it’s nicer as a puree, but do whatever you prefer!

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Potato Leek Soup

One of my favorite soups ever. Super flavorful, it’s chock full of nutrients, and really easy to make!

Prep time: ~30 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 2 large leeks, sliced into thin half-moons.
  • 3 cloves garlic, peeled and crushed/finely minced.
  • 1-2 tbsp olive oil.
  • 5 large potatoes, peeled if desired, cut into bite-sized chunks.
  • 4 large carrots, peeled if desired, sliced into half moons.
  • 2 stalks celery, sliced thinly.
  • 1 large handful herbs (dill, thyme, rosemary, tarragon, whatever you like!).
  • 6 cups vegetable stock.
  • salt and pepper, to taste.

Cooking Instructions:

Heat a large pot on medium heat with the olive oil in it. When it’s nice and hot, toss in the leek. Cook until it begins to soften slightly, then add in the garlic.

When the leek is starting to become slightly translucent and the garlic is fragrant, toss in the carrots and celery. Reduce the heat slightly, then cook the vegetables until the leek and garlic caramelize nicely, stirring often.

Tumble in the potatoes, then continue cooking, again, stirring frequently. When the carrots begin to soften slightly, add the herbs, stir well, then add the vegetable stock.

Bring the soup to a boil, the reduce the heat, allowing the pot to simmer gently until all the vegetables are cooked through and tender. Puree the soup using an immersion blender or normal blender (careful not to splash yourself! I’ve done that so many times), then serve piping hot.

 

Green Ratatouille

Another recipe I learned from my father – it’s similar to ratatouille, but uses green vegetables with more subtle flavors than your standard ratatouille.

Prep time: ~25 min
Gluten-free
Serves 6

Ingredients:

  • 1 bulb fennel, sliced into thin strips.
  • 1 green bell pepper, sliced into thin strips.
  • 3 cloves garlic, peeled and minced/crushed.
  • 2 medium zucchini, sliced into thin quarter-moons.
  • 2 medium leeks, sliced into thin half-moons.
  • 2 tbsp olive oil.
  • 1 large pinch dried herbs (tarragon or herbes de provence work well).
  • salt and pepper, to taste.

Cooking Instructions:

Place the oil into a medium-sized saucepan and heat over medium heat. Add the fennel when the oil is hot, and cook, with the lid on, until it just begins to soften, stirring often.

Toss in the garlic and bell pepper, stirring frequently.

Once the pepper starts to soften, add the zucchini and the leeks. When everything starts to become fragrant and soft, toss in the herbs, stir well, and reduce the heat to medium-low. Cook until the zucchini are tender, then serve and enjoy!