Leek, Parsnip, and Ginger Soup (SB)

By hmp13

Ingredients

• 2 tablespoons olive oil
• 2 cups sliced leeks
• 2 tablespoons peeled and minced ginger root
• 5 cups roughly chopped parsnips
• 1 1/4 cups dry white wine
• 5 cups vegetable stock or water
• Salt and pepper

Preparation

Step 1

Heat the oil in a large pan. Add the leeks and ginger and cook slowly for 2 to 3 minutes until the leeks start to become soft.

Add the parsnips and cook for 7 to 8 minutes longer until they begin to become soft.

Pour in the wine and stock or water and bring to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the parsnips are tender.

Puree in a blender or food processor until smooth. Season to taste.