Parsnip & Crab Soup

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2 tablespoons olive oil

1 medium onion, chopped

1 leek, white part only, sliced into thin rings

1 medium russet potato, peeled and diced into 1/2-inch cubes

5-7 parsnips, peeled and chopped

2 cloves garlic, chopped

2 teaspoons peeled, minced fresh ginger

1 teaspoon salt

3-5 cups vegetable or shellfish stock to cover

1/2 pound cooked lump crab meat

Chopped Italian parsley, mint, cilantro to garnish

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