A tasty leek parsnip soup to detox and nourish your body after too much eating. An after holidays must have recipe to cleanse our body and restart our diet with less carbs and starchy food.
I hope you all had lovely holidays ! My Christmas was fabulous. I could watch my girl for hours opening her presents. Such a great time.I know that all you want to read is what makes this soup so great to detox your body. I am sorry if I first need to share with you my feelings today. Tomorrow is a big day for me. I will finally meet him. My baby boy. After 38 weeks I have been scheduled for a C-section to bring Luka to the world. I am very excited and so scared too. Some people think that C-section is ‘easy’ compared to natural birth. I don’t think there is an easy way to give birth. Birth is always a scary process as we never know what can happens, what we expect! Anyway that is my last live post on the blog. I will keep feeding the blog during the next 4 months with recipes I wrote in advance for you. So today I am sharing another yummy soup that I planned to freeze and eat as a light dinner after baby is born.
Leek Parsnip Soup – my secret to a flavorsome low carb soup
I love this simple leek parsnip soup. Especially because it is light and don’t use starchy vegetables. My secret for a tasty soup with low carb vegetables is to roast them first with shallots, garlic, olive oil and spices. It is a very simple step that adds lots of flavor to any low carb soup. I love to use vegetable stock as a base for this soup but chicken stock is a great option too.
Leek and parsnip are both very low carb vegetable – less than 1 grams of net carbs per 100 grams. They contains few calories as well – less than 75 calories per 100 grams. However they are both amazing source of fibers, vitamins A and C. The texture is not very thick or creamy. It is a light soup with lots of spices flavor perfect for a light family dinner. I simply drizzle virgin olive oil on top of my bowl. Emma loves to add grated mozzarella. I guess all kids loves melted string cheese in their soup and it is a great source of calcium for them. She very enjoy parsnip soup for its light natural sweet flavor that is even more intense when you roast your vegetables first.
So if you indulge too much on ham and potatoes this Christmas give a try to this leek parsnip soup. You won’t regret it !
- 2 leek remove the very green top part, trimmed, roughly chopped
- 3 parsnip peeled, roughly chopped
- 2 shallots peeled, roughly chopped
- 2 cups vegetable stock
- 2 cup dairy free milk - almond milk or coconut milk
- 2 garlic cloves peeled and smashed
- 2 tbsp minced thyme
- 1/2 tsp nutmeg
- 1/2 tsp. paprika
- 1/4 tsp salt
- 3 tbsp virgin olive oil + extra to drizzle on top
Preheat oven to 180 C( 350 F)
Spread the leek, parsnips, shallots, garlic and thyme in a single layer onto a baking sheet
In a separate bowl combine olive oil, nutmeg, paprika, salt and pepper.
Drizzle the oil mixture onto the vegetables and toss everything together until the vegetables are well coated.
Roast vegetables for 20-30 minutes, tossing vegetables every 5-10 minutes. The vegetables must be tender enough to be blended after the roasted process.
Meanwhile pour stock and milk into a medium pot and bring to a simmer
Once vegetables have roasted through place them into a blender with 3 cups of hot liquid.
Blend on high speed until it forms a creamy smooth soup - about 2-4 minutes. Adjust the quantity of stock to reach the desired consistency. I used 4 cups of stock for a medium thick soup. Add less stock for an extra thick soup.
Serve immediately or freeze for later. Always wait for the soup to reach room temperature before packing in freezing boxes.
Can be frozen in airtight container. Simply defrost the day before and rewarm in a microwave or saucepan until pipping hot.