Spiced Leek, Potato and Parsnip Soup
Spiced Leek, Potato and Parsnip Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced leek, potato and parsnip soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Spiced Leek, Potato and Parsnip Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Spiced Leek, Potato and Parsnip Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

Browse Our Pre Workout Range At Holland & Barrett. Find Quality Dog Food Great recipe for Spiced Leek, Potato and Parsnip Soup. This is one of my own creations as I like to cook fairly simple dishes, especially for blokes and those living alone. This is an easy-to-cook soup, hearty, warming and flavoursome, ideal for lunch for four (or two if you like a second bowl!) with just a hint of heat from the spice.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have spiced leek, potato and parsnip soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spiced Leek, Potato and Parsnip Soup:
  1. Take 3 Large Potatoes
  2. Prepare 1 Parsnip
  3. Make ready 2 Onions
  4. Get 1/2 Leek
  5. Make ready 1/2 Red Chilli
  6. Take 1 Veg Stock Cube
  7. Make ready 1 tsp Garlic Powder
  8. Prepare 2 tsp Paprika
  9. Prepare 1 tsp Cumin
  10. Make ready 2 tsp Soy Sauce
  11. Get to taste Lemon Juice
  12. Take to taste Salt and Pepper
  13. Prepare Optional
  14. Get 1 tbsp Flour
  15. Take 50 ml Milk (I used unsweetened oat)

Melt the butter in a large saucepan. Cook, stirring occasionally over medium heat until softened and lightly browned. Add the leeks, parsnips and potatoes. Chop or slice the parsnips, leeks, carrots and onion.

Instructions to make Spiced Leek, Potato and Parsnip Soup:
  1. Peel and chop the potatoes and parsnips, boil in a pan of water. Add the stock and spices to make a broth. Boil for 5-10 mins.
  2. Dice the chilli. Chop the leek and onion, fry with butter or oil until soft with the red chilli.
  3. Add the leek and onion to the potatoes and parsnip. Add the soy sauce (soy sauce introduces a depth of flavour to savoury dishes.)
  4. Simmer on a low heat for another 10 mins. Add the lemon juice, flour, salt and pepper and milk.
  5. Let cool for 5 minutes, then blend the ingredients until they are smooth.

Add the leeks, parsnips and potatoes. Chop or slice the parsnips, leeks, carrots and onion. Heat oil oil in a large pot, add the onion and garlic and fry until soft, stirring. When leeks start to go tender add the potatoes and stock. Pour in the stock, stir and bring to a simmer.

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