Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spiced leek, potato and parsnip soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This vegan Thai-spiced potato leek soup is the perfect comfort food. It has nice ginger and lemongrass flavor, and it's very easy to make! Whatever may be the case, I never need much of an excuse to make a good 'ol hearty soup.

Spiced Leek, Potato and Parsnip Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Spiced Leek, Potato and Parsnip Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have spiced leek, potato and parsnip soup using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spiced Leek, Potato and Parsnip Soup:

1. Take 3 Large Potatoes
2. Get 1 Parsnip
3. Get 2 Onions
4. Take 1/2 Leek
5. Prepare 1/2 Red Chilli
6. Prepare 1 Veg Stock Cube
7. Prepare 1 tsp Garlic Powder
8. Make ready 2 tsp Paprika
9. Get 1 tsp Cumin
10. Get 2 tsp Soy Sauce
11. Take to taste Lemon Juice
12. Prepare to taste Salt and Pepper
13. Take Optional
14. Make ready 1 tbsp Flour
15. Take 50 ml Milk (I used unsweetened oat)

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Combine potatoes, leeks, parsnip, celery and leaves, garlic, pepper and chicken broth in large saucepan or stew pot.

Instructions to make Spiced Leek, Potato and Parsnip Soup:

1. Peel and chop the potatoes and parsnips, boil in a pan of water. Add the stock and spices to make a broth. Boil for 5-10 mins.
2. Dice the chilli. Chop the leek and onion, fry with butter or oil until soft with the red chilli.
3. Add the leek and onion to the potatoes and parsnip. Add the soy sauce (soy sauce introduces a depth of flavour to savoury dishes.)
4. Simmer on a low heat for another 10 mins. Add the lemon juice, flour, salt and pepper and milk.
5. Let cool for 5 minutes, then blend the ingredients until they are smooth.

Return soup to the stove and, on low heat add fresh thyme, heavy cream and Parmesan Cheese. Stir constantly until soup is hot and cheese has thoroughly melted. Use the leeks, garlic, potatoes, and spinach from your CSA (community-supported agriculture) box to make this creamy seasonal soup. Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Working in batches, puree soup in a blender.

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