The perfect hearty dish for a cold night! Bonus- it’s vegan!
3 large russet potatoes; peeled and cut loosely into chunks (you are going to purée them so no need to dice small)
3 leeks, trimmed to only the white and light green parts; rinsed thoroughly and diced
3 large parsnips; peeled and cut into about 1/4 inch slices (you will also purée these so cutting does not need to be precise)
1 whole head of garlic
1 tbsp. olive oil
1 tsp each of Thyme, Parsley, Rosemary, and Paprika
Crushed red pepper to taste
Salt + pepper to taste
32 oz. Veggie broth
1 can Coconut milk
Chives for garnish
Crushed red pepper (optional)
Preheat the oven to 400 degrees F
Arrange potatoes, parsnips, and garlic on a parchment or silicone-lined baking sheet. Drizzle with olive oil + salt and pepper. Bake for 35-40 minutes until veggies are fork-tender.
Meanwhile, heat 1 tbsp. of olive oil on low heat in a large Dutch oven or soup pot. Add leeks, thyme, parsley, rosemary and paprika, and salt and pepper to taste. Combine and let simmer for about 20 minutes. If your leeks are consistently sticking to the pan you can add a bit of vegetable broth to avoid this.
Turn heat to low after your leeks and spices are browned. Once oven vegetables are ready add them to the pot. If they are too large to stir in you may need to cut them smaller.
Pour vegetable broth and coconut milk in.
Bring mixture to a boil and then let simmer for about another 10-15 minutes.
Transfer the soup mixture to a blender and purée, or use an immersion blender. Depending on your blender size you may need to blend 2-3 batches of soup.
Once pureed, return soup to pot and let simmer. Adjust with salt and pepper to your liking. If you want to add a kick of spice I recommend crushed red pepper.
If you prefer a thinner soup you can also add some water at this point to thin it out.
Divide into bowls and top with fresh chives. Enjoy!
Soured By: @shelbyhamilton