Potato, Leek, and Parsnip Soup (Vegan)

Being diagnosed with so many health problems after my bone marrow transplant and cancer treatments I have been exploring how my body and digestive system responds to certain foods and experimenting with a lot of different approaches to food. I have found that steamed and cooked Whole Foods and vegetables have been the most gentle on my stomach. As we get into these cold winter months sometimes you just want an easy, healthy bowl of soup that you can eat the hell out of and know you are giving your body something healthy and easy to eat. This is that soup for me. I love how simple it is but it has a little bit more flavor than just a simple potato soup with the sweet and spicy parsnips.

Feel free to add cream or butter to elevate this soup and make it creamier and silkier. But if you are sticking to a plant-based diet make it as is!

Ingredients:

2 leeks

3 celery ribs

2 parsnips (peeled and cut into small cubes)

6-8 potatoes Yukon gold or russet (peeled and cut into small cubes)

3 cloves of garlic

3 tablespoons olive oil

1.5 tablespoons sea salt

3/4 tsp white pepper

1 tablespoon onion powder

5-6 cups vegetable broth

Fresh thyme

In a large soup pot heat olive oil and add finely chopped leeks and celery to the oil and sauté until soft and caramelized. About 10-15 minutes, add garlic and sauté until fragrant. Add salt, onion power, and white pepper stir well and add vegetable broth, parsnips, potatoes, and onions to the pot. Bring to a simmer and place a lid on the pot and lower heat. Allow the pot to remain on the stove cooking the parsnips and potato’s until they are soft and tender, about 15-20 minutes.

At this point you can blend the soup to a completely smooth consistency in the Vitamix or food processor. Or you can use a hand held blender and create more of a “chunky” consistency which is what I like. Whatever your heart desires blend away into your desired consistency at salt and pepper as needed and garnish with fresh thyme.