Ingredients
Scale
1 leek, white part only diced
1/2 onion or fennel diced
1/2 C parsnip, peeled and diced
1 C Yukon gold potatoes, diced =1 C no need to peel
2–3 garlic cloves mashed
2–3 sprigs fresh thyme leave or 1 tsp. dried
3 Cups Homemade No-Chicken broth. Vegetable or chicken broth
1–2 Cups Spinach or other leafy green
1 tsp. Celtic sea salt and fresh ground pepper to taste.
Instructions
- Sauté leeks and onions in olive oil. Cover for 2 minutes until vegetables begin to soften.
- Add potatoes and parsnips. Cover for 2-3 minutes
- Add garlic, thyme and salt.
- Add broth. Cover. Bring to a boil, then simmer for 15 minutes until all vegetables are soft.
- Add spinach and cook for another 2 minutes, until spinach has wilted.
- Remove from heat.
- Using a hand emersion or regular blender to puree.
- Garnish with a little drizzle of olive oil and fresh thyme leaves.
- Prep Time: 5 min
- Cook Time: 20 min