Parsnip & Leek Soup Without Potatoes Recipe (2024)

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Are you looking for the perfect, hearty leek soup without potatoes? Well, look no further.

Traditionally, leek soup is not a standalone fare, it normally is made with potatoes and then blended up into a smooth puree, the results being flavourful, albeit starchy and lacking in texture. I thought that this traditional method could use a bit of an update.

So instead of potatoes, I swapped in parsnips and instead of pureeing the soup, I left everything in there to add a bit of texture — a lot like my winter root vegetable soup! Unlike some other pureed soups I’ve developed to make without a blender (like my pumpkin soup or my carrot soup), I decided to forgo any type of pureeing at all.

To tie it all together, I threw in some kale for a bit of fresh greenery at the end. The result? A delicious parsnip and leek soup without potatoes that is absolutely delicious and super quick and easy to throw together!

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How to Make Parsnip & Leek Soup

So let’s get into this leek soup recipe without potatoes! It’s really easy to throw together and doesn’t use too many ingredients so you should be tucking into delicious soup in no time. However, if you’re looking for a similar soup that does use potatoes, check out my — it also uses absolutely no special equipment!

First and foremost, you need to brown your parsnips. I do this step first because it adds to the flavour of the soup overall, rather than simply boiling them in the broth.

So melt a bit of butter in some olive oil in a large saucepan over medium heat. Add your parsnips (cut into bite-sized pieces) and ensure that the flat, cut side is facing down, this will ensure optimal browning.

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Don’t agitate the parsnips until about 5 minutes have passed, then just move one to see how the browning is going along. If the bottom is deeply golden brown and caramelised, then go ahead and remove the parsnips from the pan.

Add a bit more butter and oil into the pot and then add in your leeks along with some minced fresh rosemary and thyme and, for some umami and depth of flavour, an anchovy fillet.

If you want to keep this soup completely vegetarian, then feel free to leave it out. The flavour just won’t be as complex. It is worth noting that the anchovy won’t add any fishy flavour, just a bit more nuance – it’s the same reason that I use it in my beef stew recipe, as well. Also, as this is a leek soup without cream or dairy of any kind, leaving out the anchovy would also make it completely vegan!

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Once the leeks have softened and turned a bit translucent and the anchovy fillet has completely dissolved (after about five to ten minutes), add in a couple of cloves of minced garlic. Stirring constantly, cook the garlic until it’s very fragrant, about a minute longer.

Now it’s time to add your parsnips back into the pot. Then, pour over a couple of teaspoons of soy sauce (this will, again, add a bit more complexity to the broth). Stir this all to combine and then pour over your vegetable broth.

If you’re not using homemade veggie broth in this leek soup without potatoes recipe, then make sure you’re using a low-sodium brand of store-bought broth. The saltiness added by both the soy sauce and anchovy will be a bit overpowering if you also add in a bunch of salty veggie broth. So that is just something to be aware of.

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Give everything in the pot a good stir to make sure it is all combined and then bring the soup up to a gentle simmer. Cook the soup until the parsnips are tender but still have some bite to them, about ten to fifteen minutes longer.

You don’t want the parsnips to cook for too long or otherwise they will get a bit too soft and all of the wonderful texture we are creating in this non-pureed leek soup without potatoes recipe will be for nought.

Once the parsnips have cooked through, it’s time to add your kale. If you don’t like kale (or can’t find it) feel free to substitute with any other hearty leafy green that suits your fancy — chard or beet greens would work great here, for instance! You could leave the greens out altogether, but I really think they do add something to the soup (I wouldn’t have included them if I didn’t!).

I tear the kale up into bite-sized pieces and discard the woody stem. It may look like way too many greens but I assure you they will shrink considerably once they’re in contact with the hot soup. Add your kale and stir to fully disperse into the pot. Cook the greens until they are just wilted but, again, still have some bit to them, only about three more minutes.

And if you have leftover kale after making this soup, consider making my sautée kale recipe for a side dish later in the week!

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Then, all you need to do is give the soup a taste and adjust for seasoning, adding a bit more salt and a grind of pepper if needed. Next, ladle a bit helping into a bowl and serve with some crusty bread! Dig in and enjoy!

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Parsnip & Leek Soup without Potatoes

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This parsnip and leek soup is hearty and flavourful without the added heaviness of potatoes. Easy to throw together for a quick lunch or light dinner, it is sure to become one of your favourites.

Ingredients

  • 30ml (2tbsp) extra virgin olive oil, divided
  • 30g (2tbsp) unsalted butter, divided
  • 250g (8.8oz) parsnips, peeled and cut into bite-sized pieces
  • 2 large leeks, sliced thin and rinsed thoroughly
  • 2-3 sprigs fresh thyme, finely chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 anchovy fillet (optional)
  • 2 cloves garlic, minced
  • 30ml (2tbsp) soy sauce
  • 2 litres (2 quarts) low-sodium vegetable broth
  • 10ml (2tsp) apple cider vinegar
  • 100g (3.5) kale, torn into bite-sized pieces
  • Salt & pepper

Instructions

  1. Over medium heat in a large saucepan or dutch oven, heat 15 ml (1 tablespoon) of olive oil and 15g of butter until the oil is shimmering and the butter is melting. Add parsnips, ensuring that the cut sides are facing down, and cook, unagitated, until the parsnips are golden brown, about 5-10 minutes. Remove from the pan and set aside.
  2. Add remaining oil and butter to the pan, if needed. Add leeks, thyme, rosemary and anchovy fillet, if using. Season with salt and pepper and cook, stirring occasionally until leeks have softened and turned mildly translucent and the anchovy fillet has dissolved about 5-10 minutes.
  3. Add garlic and cook, stirring constantly, until it is just fragrant, about 30 seconds to 1 minute. Return parsnips to the pot and pour over soy sauce and vegetable broth. Stir to combine, bring up to a gentle simmer, and cook, stirring occasionally, until the parsnips are tender yet toothsome, about 10 more minutes.
  4. Once the parsnips have cooked through, stir in the apple cider vinegar. Add the kale, stirring until completely submerged and cook until it is just wilted, about 2-3 minutes longer. Taste to adjust for seasoning and serve immediately.
Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 903mgCarbohydrates: 25gFiber: 4gSugar: 8gProtein: 9g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Leek soup without potatoes can seem preposterous until you sample this delicious parsnip leek soup recipe. requiring absolutely no special equipment and coming together in less than an hour, this is sure to become a quick favourite in your kitchen!

Are you searching for a leek soup recipe without potatoes? Have any questions about this recipe? Let me know in the comments!

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Parsnip & Leek Soup Without Potatoes Recipe (7)

Parsnip & Leek Soup Without Potatoes Recipe (2024)

FAQs

Can I substitute potatoes for parsnips? ›

With their white starchy flesh, regular potatoes can make a great replacement for parsnips in many dishes. While they have a milder taste, potatoes can be a great option for replacing parsnips in soups and roasted dishes.

Why does my leek and potato soup taste bitter? ›

Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.

Why is my potato leek soup gummy? ›

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

What can I substitute for potatoes in soup? ›

Replacing Potatoes
  • Carrots. Carrots are not always thought of for a potato sub, but they also work in many of the ways we love potatoes. ...
  • Cauliflower. Cauliflower is probably the most common substitute for potatoes. ...
  • Celery Root. ...
  • Daikon. ...
  • Jicama (HEE-kah-ma) ...
  • Kohlrabi. ...
  • Parsnips. ...
  • Rutabaga.

Is there a substitute for potatoes? ›

Cauliflower: This vegetable is a popular substitute for potatoes in many low-carb recipes. It has a similar texture and can be roasted, mashed, or boiled just like potatoes. Cauliflower has a mild flavor, so it can take on the flavors of the seasonings and spices you use.

How do you cook Gordon Ramsay parsnips? ›

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Should parsnips be peeled for soup? ›

Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

How do you thicken parsnip soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you make leek soup less bitter? ›

Bitterness is best counteracted by salt, so give it a good seasoning. You might also try adding a little mild vinegar like white wine or cider vinegar.

Why has my potato and leek soup gone brown? ›

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

How do you make parsnip soup less bitter? ›

Cumin, coriander and mustard seeds will help. I've added in all of that. I think I'll freeze it overnight. Parsnip is still sweet but has very bitter aftertaste.

Should I cook potatoes before adding to soup? ›

Parboiling: If you want faster-cooking potatoes or a thicker soup, consider parboiling them before adding them to the main pot. Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing.

Why is my leek and potato soup bland? ›

Leek and potato soup needs a good tasty stock to start with, otherwise it is bland. I would not add water to it, as mentioned in the OP.

What gives vegetable soup that depth of flavor? ›

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

What is a good substitute for parsnips in a recipe? ›

Parsnips are a delicious and versatile root vegetable, but if you can't find them or need to make a substitution, there are plenty of options available. Carrots, turnips, sweet potatoes, celeriac, and kohlrabi are just a few of the many possible substitutes you can try.

Which is better for you parsnips or potatoes? ›

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Are parsnips closer to carrots or potatoes? ›

Parsnips may look like white carrots, and both vegetables are part of the parsley family, but the lighter colored, usually larger tubers are often treated more like potatoes due to their starchier texture.

What vegetable is a parsnip similar to? ›

Parsnips are root vegetables closely related to carrots and parsley, all of which belong to the Apiaceae family. It has a cream-colored skin and flesh and a long, tapered taproot like that of a carrot. Native to Eurasia, Parsnips have been cultivated since the time of the Romans.

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