Leek-Parsnip Soup Recipe high In Vitamins B, C, E, And K, As Well As Potassium, Magnesium, And Manganese

Serves 4 / Prep time: 20 minutes / Cook time: 30 minutes

NUT-FREE

Parsnips look like white carrots with less flamboyant greens, but they have an earthy goodness all their own. Parsnips are related to carrots and parsley but have a sweeter flavor and were used as a sweetener in food before cane sugar became readily available. Parsnips are high in vitamins B, C, E, and K, as well as potassium, magnesium, and manganese. Look for firm vegetables that do not bend, and have no brown or soft spots, to ensure a fresh product.

• 1 tablespoon coconut oil
• 4 leeks, light green and white parts, chopped and washed
• 4 parsnips, peeled and cut into chunks
• 1 potato, peeled and chopped
• 3 cups Simple Chicken Stock (here)
• ½ cup heavy (whipping) cream
• ½ teaspoon ground nutmeg
• Sea salt
• Freshly ground black pepper

1.In a large stockpot over medium-high heat, heat the coconut oil.

2.Sauté the leeks until they are tender, about 3 minutes.

3.Add the parsnip, potato, and Simple Chicken Stock, and bring the soup to a boil.

4.Reduce the heat to low, and simmer the soup until the vegetables are tender, about 25 minutes.

5.Transfer the soup to a food processor or blender, and purée until very smooth.

6.Return the soup to the pot, and whisk in the cream and nutmeg.

7.Season with salt and pepper, and serve.

PER SERVING Calories: 277; Total Fat: 10g; Saturated Fat: 7g; Cholesterol: 21mg; Total Carbohydrates: 45g; Fiber: 9g; Protein: 5g