Warm up your winter evenings (and leftover lunches) and impress friends and family with this leek, parsnip, and ginger soup – a flavorful blend that not only delights the palate but also supports your immune health. The zesty kick of ginger adds a refreshing twist while providing antioxidants to bolster your defenses against seasonal challenges. Serve as a side dish or appetizer to your choice of main course.
Ingredients:
2 tablespoons extra virgin olive oil
2 cups leeks (sliced)
2 tablespoons peeled and minced ginger root
5 cupped roughly chopped parsnips
1 ¼ cup dry white wine
5 cups chicken bone broth or vegetable broth
Salt and ground black pepper to taste
Paprika to garnish
Directions:
Heat the oil in a not stick pan. Add the leeks and ginger and cook slowly for 2-3 minutes, until the leeks start to become soft.
Add the parsnips and cook for 7-8 minutes longer until they begin to become soft.
Pour on the wine and stock or water and bring to a boil. Lower the heat and simmers for 20-30 minutes, or until the parsnips are tender.
Purée in a blender or food processor until smooth. Season to taste (salt and pepper).
Reheat and garnish with lig