Ginger Leek and Parsnip Soup
1 tbsp olive oil
2 1/2 cups leeks (sliced)
2 tbsps ginger (minced)
3 cups parsnips (peeled and sliced)
6 cups vegetable broth (water)
1 1/4 cups white wine
nonfat plain yogurt (garnish)
paprika (smoked, garnish)
Leeks have a good amount of sand trapped between the layers in both the and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results
Add olive oil, slice leeks and ginger to a large sauce pan over medium heat. Cook for 2-3 minutes until leeks begin to soften and the ginger becomes fragrant.
Peel and slice parsnips into ¼ inch disks. If vegetables are large cut in half lengthwise before slicing. Add parsnips to pot and cook for 7 to 8 minutes more. If the pan gets dry, add 2 to 3 tbsp of vegetable broth to keep from scorching.
Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done, the veggies should be soft and tender. 5.Place the soup in a food processor or blender and blend until smooth. Season with white pepper and sea salt to taste.