This creamy potato parsnip leek soup is the perfect cozy one-pot meal to enjoy on a cool day. All you need are a handful ingredients to make this delicious and comforting soup. Plus it's completely gluten free and can be easily made dairy free!
0 Sauté the leeks and garlic. In a large stockpot or Dutch oven, heat the butter. Over medium-high heat, sauté the leeks and garlic until softened and fragrant, about 3-5 minutes.
1 Add potatoes and parsnips. Add the potatoes and parsnips in the pot and stir, scraping up any browned bits on the bottom of the pot.
2 Add in the rest of the ingredients. Pour in the coconut milk, vegetable stock and salt. Bring to a boil, cover and reduce the heat to medium-low. Simmer the parsnips and potatoes until fork-tender, about 25 more minutes.
3 Blend the soup. When the soup is ready, remove from the heat and stir in the parsley, basil and chives. Transfer the soup immediately to a blender (or use an immersion blender) and puree until smooth, adding more stock as necessary to reach your desired consistency. Sometimes I like to add olive oil here to boost the flavor. Add salt and pepper, to taste.
4 Serve & enjoy! Ladle the soup into bowls, top with fresh herbs and red pepper flakes. Enjoy!
