Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spiced leek, potato and parsnip soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Beautiful vivid green parsnip leek soup! Made with sautéed leeks, simmered with parsnips and stock, pureed with fresh parsley. We've been experimenting with parsnips lately, and on a whim tossed a large bunch of chopped parsley into a simmering pot of parsnip soup.

Spiced Leek, Potato and Parsnip Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Spiced Leek, Potato and Parsnip Soup is something that I’ve loved my entire life.

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

The ingredients needed to make Spiced Leek, Potato and Parsnip Soup:

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

Working in batches, puree soup in a blender. Return soup to saucepan and stir in cream. In dutch oven, heat oil over medium heat. Potato leek soup, or potage parmentier, is a French classic.

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.

It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Stir in the cumin and coriander Top tip for making Spicy carrot, parsnip and potato soup. You can serve this spicy soup with chunks of your favourite crusty bread. Trevor's bacon, leek and sweet potato soup.

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