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Leek, Potato, Parsnip and Cauliflower Soup


8 servings

278 calories
8.5 gm fat
1.8 gm sat fat
42 gm carb
5.5 gm fiber
10 gm protein

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Rate this recipe 3.6/5 (10 Votes)


  • 3 tbsp olive oil
  • 2 yellow onions, coarsely chopped
  • 3 leeks, white parts, rinse well and chop
  • 2 parsnips, peeled and coarsely chopped
  • 2 cups cauliflower florets
  • 5 medium sized potatoes, peeled and cubed
  • 2 cloves garlic, chopped
  • 1 tsp sea salt
  • 8 cups chicken stock
  • 2 bouillon cubes for flavour if necessary
  • freshly ground black pepper to taste


Servings 8
Preparation time 30mins
Cooking time 90mins


Step 1

In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer.

Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender.

Puree soup with immersion blender.

Adjust flavour with salt/pepper. (try adding some milk for creaminess)


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