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Leek, Parsnip and Ginger Soup

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. 


  • 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


  1. 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. 

  2. Add the parsnips and cook for 7-8 minutes longer until they begin to become soft. 

  3. 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. 

  4. Purée in a blender or food processor until smooth. Season to taste (salt and pepper). 

  5. Reheat and garnish with lig

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