This Carrot, Leek, Parsnip soup, is quick and easy and packed full of flavor. A warming and comforting vegan and gluten free recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 6 minutes
  • Total time: 16 minutes
  • Yield: 1 serving
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1 cup carrots chopped
  • 2/3 cup leek chopped
  • 2/3 cup parsnips chopped
  • 1 teaspoon oil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon cajun spice blend
  • freshly ground black pepper or red pepper flakes to taste
  • 1 cup water

Method

  1. In a pan, heat oil at medium heat and add leeks to it.
  2. Cook for 2-3 minutes until golden.
  3. Add the carrots and parsnip and cook covered for 2-3 minutes until parnips start to get tender.
  4. Blend these with 1/2 cup or more water into a puree and pour puree back into the pan.
  5. Add salt, cajun spice and freshly ground black pepper to taste, mix well and bring to a boil.
  6. Taste and adjust, salt spices and water content.
  7. Serve hot topped with parsley or cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.