A spin off of the classic potato leek soup. This recipe includes some of our forgotten root vegetables (rutabaga and parsnip) in addition to potatoes for a more complex and delicious flavor throughout. Also included is a quick recipe for crispy root vegetable peels which adds a nice salty crunch.
2 tablespoons oil and/or butter
3 leeks (cleaned, trimmed, and chopped (or 1 large onion, chopped))
2 carrots (peeled and finely chopped )
2 celery (stalks, finely chopped)
4 potatoes (SMALL ones, peeled and cut into bite sized chunks)
1 parsnip (large, peeled and cut into bite sized chunks)
2 rutabagas (small, peeled and cut into bite sized chunks)
2 bay leaves
1 tablespoon fresh thyme (or 2 teaspoons dry)
1 tablespoon fresh rosemary (or 2 teaspoons dry)
1 fresh parsley (handful / small bunch; or 1 Tablespoon dry)
5 cups stock or broth (vegetable or meat based)
salt (to taste)
- Wash, peel and chop all vegetables and herbs before beginning.
- Place a large pot over medium-high heat.
- Add olive oil and/or butter to the pot.
- Add in leeks and a sprinkle of salt. Cook down for 10 minutes, stirring frequently. Add a splash of broth if needed to loosen browned bits from the bottom of the pan.
- Add carrots, celery, herbs and a pinch of salt to the pan.
- Add in all of the root vegetables and pour in the broth.
- Cover pot, bring to a boil then down to a simmer. Simmer the soup for about 30 minutes or until the root vegetables are tender.
- Transfer half of the contents of the pot into a blender and blend until smooth. Add the smooth soup back into the pot and stir to incorporate. You could also use an immersion blender or potato masher to achieve a similar consistency.
- Taste and adjust seasonings if desired.
- Serve warm with optional crispy root peel topping. Enjoy!
CRISPY ROOT PEEL TOPPING
- Heat a skillet over medium heat.
- Add a shallow layer of oil into the pan.
- Use a paper towel or clean kitchen towel to pat the root vegetable peels (potato, rutabaga, parsnip) dry.
- Once the oil is hot, carefully place the peels into the oil in a single layer. Do not overcrowd the pan.
- When the pieces are golden brown, flip and cook the other side.
- Once golden brown all over, remove the pieces and drain on a paper towel.
- Season with a sprinkle of sea salt and set aside until ready to serve.
- Top the soup with this crispy root peel topping just before serving.