Sure I might have had better things to do than laundry, but I still managed to make to the farmers market and survive my second hot yoga class (more on that subject another time). I fell in love with some beautiful parsnips and leeks at the market and promptly came home and pureed up this soup for Sunday brunch. My secret to pureed soups is that I always add some beans in for extra protein. This soup was perfect served alongside a hearty salad with some green onions, sea salt, and crushed peppercorns for a garnish. I even discovered that a few extra green onions in a small vase make the perfect colorful table accent.
How was your weekend?
- 1 Tbs olive oil
- 2 leeks, ends removed and chopped
- 2 garlic cloves, minced
- 2 cups Great Northern beans (or any white beans)
- 2 medium-large parsnips, chopped
- 1 medium sweet potato, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- salt and pepper to taste
- green onions for garnish
- Add oil to a large pot over medium heat. Sauté leeks for three minutes. Add garlic and sauté for an additional minute. Add the beans, parsnips, sweet potato, broth, thyme, sage, and bay leaf. Bring to a boil and then simmer, covered, about 30 minutes until vegetables are soft.
- Remove the bay leaf. Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand). Serve hot, with salt and pepper to taste, and green onions for garnish.