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Spring Challenge Day 2- Leek And Parsnip Soup


Leek And Parsnip Soup

1 Tbsp olive oil 

2 Cups leeks, sliced thin

1 Inch fresh ginger root, grated

2 Lbs parsnips, cut into rounds

7 Cups water

1/4 Cup mirin

Sea salt

Ground black pepper (optional)

In a large soup pot, heat oil and saute ginger, leeks and parsnips until leeks are soft. Add water and cook on low heat for about 25 minutes. Let cool. Blend with an immersion blender until smooth. Return soup to stove and bring to a boil. Remove from heat and stir in the mirin, sea salt and pepper. Serve.

– I don’t know about you, but it’s still winter here and this soup is so nice and warming! 

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