leeks, white parts only, sliced
turnips or parsnips, peeled, cut into 1/2-in. pieces
large yellow potatoes, cut into 1/2-in. pieces
gala apples, peeled and coarsely chopped
fresh thyme leaves
- MELT butter in a heavy pot over medium. Add leeks and sauté until tender, about 5 min. Stir in parsnips and cook, 5 min. Add broth, water, potatoes, apples, parsley and thyme. Boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until potatoes are tender, about 30 min.
- PREHEAT oven to 400F. Toss parsnip ribbons with oil. Arrange on a large baking sheet. Bake in centre of oven until golden and crispy, 8 to 10 min. (If using turnip, add 2 to 4 more min.)
- PURÉE soup in batches in a blender. Return soup to pot. Stir in cream. Season with fresh pepper. Ladle into bowls and garnish with parsnip chips.
Protein 4 g
Carbohydrates 31 g
Fat 8 g
Fibre 4 g
Sodium 426 mg
Excellent source of Folate
How to make vegetable ribbons