Gingered Parsnip & Leek Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 1/2 cups sliced leeks
• 2 tablespoons minced ginger
• 3 cups peeled and sliced parsnips
• 6 cups vegetable broth or 6 cups water
• 1 1/4 cups wine
• pepper
• salt
• nonfat plain yogurt (garnish)
• smoked paprika (garnish)

Recipe

• 1 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.
• 2 add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
• 3 peel and slice the parsnips into 1/4 inch thick disks. if the vegetables are large, cut in half lengthwise before slicing. add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
• 4 add the vegetable broth and bring to a boil. reduce to a simmer and add the wine. cook for 20 minutes uncovered. when done the vegetables should be soft and tender.
• 5 place the soup in a food processor or blender and blend until smooth. (i use an immersion blender for this step.) season with pepper and salt to taste.
• 6 ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.