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Creamy Leek and Parsnip Soup

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories 250 kcal

Ingredients
  

  • 2 leeks white and light green parts, sliced
  • 2 large parsnips peeled and chopped
  • 4 cups bone broth or vegetable broth
  • 1 can 13.5 oz coconut milk
  • 2 tbsp olive oil increased for richness
  • 1 tbsp fresh thyme leaves for added herbal flavor
  • 1 tsp garlic powder for extra savory depth
  • 1/2 tsp ground white pepper for a mild peppery warmth, AIP compliant
  • Sea salt to taste

Instructions
 

  • Slice the leeks, making sure to wash them thoroughly to remove any grit. Peel and chop the parsnips into uniform pieces.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they become soft and translucent. Add the chopped parsnips and continue to cook for another 5 minutes, stirring occasionally.
  • Pour in the 4 cups of bone broth (or vegetable broth) and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the parsnips are tender.
  • Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender.
  • Stir in the coconut milk and add fresh thyme leaves, garlic powder, and ground white pepper. Taste the soup and adjust seasoning with sea salt as needed.
  • Allow the soup to simmer for an additional 5 minutes to let the flavors meld. Serve hot, garnished with extra fresh thyme if desired.