Ingredients
- 1 parsnip, peeled and cubed
- 1 rutabaga, peeled and cubed
- 3 carrots, sliced
- 6 Yukon gold or red potatoes, cubed
- 5 tablespoons avocado or olive oil, divided
- 1 tablespoon plus 2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon fresh cracked pepper
- 1 tablespoon Italian seasoning
- 2 leeks, white part only, sliced thin and rinsed
- 5-6 cups of broth, vegetable or chicken
- 4 cloves of garlic, minced
- 2 tablespoons fresh thyme
- 1 cup heavy cream or coconut milk
Instructions
- Preheat your oven to 425 F. Oil a baking sheet with avocado or olive oil.
- Place your parsnip, rutabaga, carrots, and potatoes on the baking sheet. Toss with 3 tablespoons oil, 1 tablespoon salt, garlic powder, onion powder, pepper, and Italian seasoning.
- Roast for about 13-15 minutes, until fork tender. Toss halfway if needed for even roasting. Remove from the oven and set aside
- In a large pot, sauté the leeks. Sprinkle with salt to help extract moisture and sauté faster. Saute for 5-6 minutes over medium high heat, stirring occasionally.
- Add the roasted vegetables to the pot, along with the broth. Simmer for 5-10 minutes, or until everything is very soft.
- Using an immersion blender or regular blender, blend half of the soup mixture. This will give some creaminess and leave some texture. Alternatively, you can puree the entire batch. Both methods are delicious.
- Stir in the garlic, fresh thyme and cream, then simmer for 5 minutes to bring the flavors together. Season with salt and pepper to taste, and serve.
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